There’s something wonderfully comforting about a bubbling, cheesy bake straight from the oven. This Baked gnocchi with creamy tomato & spinach is the sort of dish that meets all the needs: quick enough for a weeknight, cozy enough for a weekend, and flexible enough to please a crowd. The sauce is made from good-quality tinned tomatoes simmered with butter and sweet onion, finished with cream, fresh basil, and a hefty handful of baby spinach. Toss the sauce with store-bought gnocchi (or short pasta or ravioli or tortellini), top with fior di latte and Parmesan, and bake until golden and melty. Serve with extra Parmesan and a scattering of basil leaves for a dish that looks and tastes like you spent much longer in the kitchen than you did.

Why this recipe works

This version uses 2 x 400g (14 oz) tins of good-quality tomatoes, which gives the sauce body and a bright tomato flavor without taking hours to reduce. A single small onion sweated in butter adds natural sweetness, and cream (or crème fraîche) mellows the acidity. Baby spinach wilts into the sauce so you get a lovely pop of green and extra texture without overpowering the dish. Fresh fior di latte melts into pockets of soft, milky cheese, while grated Parmesan adds saltiness and depth.

Ingredients

2 x 400 gram (14 oz) tins of good quality tomatoes
1 small onion, peeled and cut into quarters
30 grams butter
500 grams store-bought Gnocchi or short pasta or ravioli or tortellini
Half to 3/4 of the above sauce (see directions for making the sauce)
8 basil leaves, finely sliced or 2 Tbsp basil pesto
200 grams baby spinach leaves, a few extra for garnish
½ cup cream or crème fraîche
1 ball of fior di latte (fresh mozzarella)
A handful of grated Parmesan plus more for serving

Notes on ingredients

Use ripe, good-quality tinned tomatoes — San Marzano–style or any whole peeled tomatoes packed in juice. If you prefer a sweeter, herb-forward sauce, use the sliced basil leaves; for a faster option, stir in 2 tablespoons of basil pesto at the end. Store-bought gnocchi is an easy shortcut; if you use short pasta, ravioli, or tortellini instead, follow the cooking instruction for that shape. Fior di latte is a delicate, fresh milk mozzarella that melts beautifully — drain it well before tearing or slicing into pieces for the bake.

Equipment

Large frying pan or skillet with lid
Saucepan (optional)
Wooden spoon or spatula
1 ovenproof baking dish (about 20 x 30 cm / 8 x 12 in works well)
Large pot for boiling gnocchi or pasta

Step-by-step directions

The directions are written in a clear, stepwise format so you can move through the recipe without backtracking. Follow them in order for the best result.

Prepare the tomato sauce. Pour the contents of the 2 x 400 gram (14 oz) tins of tomatoes into a blender or use a hand blender in a tall container and blend until mostly smooth. Set aside.
Cook the onion. Heat a large frying pan over medium heat and add the 30 grams butter. When the butter has melted and is foaming slightly, add the 1 small onion, peeled and cut into quarters. Sauté, stirring frequently, until the onion is softened and translucent, about 5–7 minutes.
Simmer the tomatoes. Pour the blended tomatoes into the pan with the softened onions. Bring the mixture to a gentle simmer, reduce the heat to low, and let it cook uncovered for about 12–15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors concentrate.
Finish the sauce. After the sauce has reduced, stir in the ½ cup cream or crème fraîche until fully incorporated. Add the 8 basil leaves, finely sliced (or 2 Tbsp basil pesto if you prefer), and season with salt and pepper to taste. Taste and adjust seasoning; the cream should smooth the acidity and create a rich, balanced sauce.
Prepare the gnocchi or pasta. Bring a large pot of salted water to a boil. If you are using store-bought gnocchi, cook according to package directions until the gnocchi float and are tender, usually 2–3 minutes. If you use short pasta, ravioli, or tortellini, cook until al dente following the package timing. Drain, reserving a little cooking water in case you need to loosen the sauce.
Combine sauce and pasta. Return the drained gnocchi (or pasta) to the pot or place in a large bowl. Add half to three-quarters of the prepared tomato-cream sauce — start with half, toss, and add more if you’d like the dish saucier. Toss together gently so the gnocchi or pasta is evenly coated.
Add spinach and basil. Stir the 200 grams baby spinach leaves into the sauced gnocchi (or pasta). The residual heat will wilt the leaves quickly; if the spinach is slow to wilt, place the pot briefly over low heat and toss until the leaves are tender. If you used basil pesto earlier instead of sliced basil, you can still scatter the sliced basil leaves now if you like more fresh herb texture.
Assemble in the baking dish. Spoon the gnocchi and spinach mixture into the ovenproof baking dish. Tear or slice the 1 ball of fior di latte into small pieces and distribute them evenly across the top. Sprinkle a handful of grated Parmesan over everything.
Bake. Preheat the oven to 200°C / 400°F. Place the baking dish in the oven and bake for 15–20 minutes, until the cheese is melted, bubbling, and beginning to turn golden. If you prefer a more browned top, you can finish under the grill for 1–2 minutes, watching carefully to avoid burning.
Rest, garnish, and serve. Remove the dish from the oven and let it rest for 5 minutes. Scatter a few extra baby spinach leaves and the remaining sliced basil leaves on top for freshness. Serve the Baked gnocchi with creamy tomato & spinach hot, with extra grated Parmesan at the table.

Tips & variations

Make it meat-free or add protein: This recipe is a great vegetarian main. If you want to add protein, stir in cooked chickpeas or a can of drained white beans with the spinach. For a meat option, use cooked ground beef or shredded rotisserie chicken stirred into the sauce before baking.
Swap the cheese: If you can’t find fior di latte, use fresh mozzarella labelled for pizzas or a ball of burrata added after baking for extra creaminess. Increase the Parmesan if you like a sharper finish.
Adjust sauce amount: The directions call for using half to three-quarters of the sauce; this keeps the bake from being watery. If you like things saucier, use the full amount and reduce baking time slightly so the bake doesn’t become too wet.
Make it gluten-free: Use gluten-free gnocchi or gluten-free pasta. Check the labels on store-bought gnocchi and pasta for ingredients.
Advance prep: You can make the sauce a day ahead and store it in the fridge. Reheat gently, stir in the cream, and proceed with the recipe. Assembling the dish and refrigerating for up to 24 hours before baking works, although add a few extra minutes to the bake time if the dish goes into the oven cold.

Serving suggestions

This dish is lovely on its own with a simple green salad and crusty bread. A crisp, lemony salad (baby spinach or mixed leaves with a light vinaigrette) cuts through the richness, while warm bread soaks up the creamy tomato sauce. For a heartier meal, serve with roasted vegetables or a platter of grilled peppers and courgettes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 180°C / 350°F until warmed through, or microwave in short bursts, stirring between intervals. If the sauce has thickened, stir in a splash of cream or milk before reheating to loosen it up.

Final thoughts

This Baked gnocchi with creamy tomato & spinach is proof that weeknight cooking can be both easy and special. With simple pantry ingredients and just a few fresh touches, you get layers of flavor and a comforting finish. The sauce is rich and smooth, the spinach brightens every bite, and the fior di latte and Parmesan give that irresistible melty, savory top. It’s the kind of recipe you’ll turn to again and again — flexible, forgiving, and delicious.

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Baked gnocchi with creamy tomato & spinach

A comforting baked gnocchi in a creamy tomato sauce with spinach and melted mozzarella.

Prep Time5

Cook Time1 10

Total Time1 15

Servings: 4 servings

Ingredients

2 x 400g good quality tomatoes (tins) 14 oz tins
1 small onion peeled and cut into quarters
30 g butter
500 g store-bought gnocchi (or short pasta, ravioli, or tortellini)
tomato sauce use half to 3/4 of the blended sauce (from the tomatoes/onion/butter)
8 basil leaves finely sliced or use 2 tbsp basil pesto
200 g baby spinach leaves plus a few extra for garnish
1/2 cup cream or crème fraîche
1 ball of fior di latte (fresh mozzarella) slice or tear into pieces
a handful grated Parmesan plus more for serving

Instructions

Place the canned tomatoes, quartered onion and butter in a medium saucepan and bring to a low simmer.
Simmer gently, uncovered, for about 45 minutes until reduced and flavors concentrate.
Blend the sauce until smooth using a blender or immersion blender, then season with salt and pepper to taste.
Preheat the oven to 180°C (350°F).
Cook the gnocchi in a large pot of salted boiling water according to package instructions until they float (about 1–2 minutes for store-bought gnocchi).
About 1–1.5 minutes before the gnocchi are done, add the baby spinach to the pot and cook until wilted; then drain both in a colander.
Transfer the drained gnocchi and wilted spinach to an ovenproof baking dish.
Stir the cream or crème fraîche through half to three-quarters of the blended tomato sauce, then add the sliced basil (or pesto) and mix well.
Pour the creamy tomato sauce over the gnocchi and spinach and fold gently to combine evenly.
Scatter slices or pieces of fior di latte (mozzarella) over the top and sprinkle with the grated Parmesan.
Bake in the preheated oven for 25–30 minutes, until the top is golden and bubbling.
Serve immediately, garnished with a few extra spinach leaves and additional Parmesan if desired.