Baked gnocchi with spinach, tomato and mozzarella

Super quick, easy and filling baked gnocchi recipe that kids and adults will love from Katie Bryson
By Katie Bryson
Baked gnocchi with spinach, tomato and mozzarella
  • Rating:
  • Serves: 2-4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 500 g fresh gnocchi
  • 1 tbsp olive oil
  • 1 small red onion, chopped
  • 1 garlic clove, crushed
  • 400 g canned chopped tomatoes
  • 1 tsp oregano
  • 1 lemon, zest only
  • 1 tsp sugar
  • 200 g spinach
  • 125 g mozzarella

Tips and Suggestions

If you dont have mozzarella then grated cheddar works just as well.


1. Preheat the oven to 200C/180C/gas 6. Bring a large pan of salted water to the boil and cook the gnocchi - about 2 minutes less than the packet instructions or itll overcook in the sauce later. Drain and transfer into a large ovenproof dish.

2. Heat the olive oil in a pan then gently soften the onion with a pinch of sea salt and the lid on for 5 minutes. Add the garlic and cook for a further minute.

3. Add the tin of tomatoes, oregano and lemon zest. Season with a teaspoon of sugar and bring to a simmer for 5 minutes and then stir through the chopped spinach and cover with the lid until wilted.

4. Pour the sauce over the gnocchi, stirring a little to combine. Tear the mozzarella into pieces and scatter over the top of the dish, season with black pepper then bake in the oven for around 10-15 minutes until golden. Serve with garlic bread to mop up the juices.

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