Creamy Spinach & Zucchini Gnocchi Bake
This Creamy Spinach & Zucchini Gnocchi Bake is a comforting, cheesy vegetarian dish packed with fresh veggies and melty cheese baked to golden perfection.
Servings: 4 servings
Ingredients
- 1 pound gnocchi
- 2 cups fresh spinach chopped
- 1 medium zucchini diced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 teaspoon olive oil
- salt and pepper to taste
- 0.5 teaspoon Italian seasoning
Instructions
Prepare the Vegetables
- Start by rinsing and chopping your fresh spinach and dicing the zucchini into small, bite-sized pieces. Mince the garlic cloves finely to ensure their flavor infuses the dish without overpowering it.
Sauté the Veggies
- In a large skillet, heat the teaspoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Toss in the diced zucchini and cook for 3-4 minutes until slightly tender. Then, add the chopped spinach and cook until wilted, about 2 minutes. Season the mixture with salt, pepper, and the Italian seasoning, stirring to combine.
Cook the Gnocchi
- While the vegetables are cooking, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually 2-3 minutes or until they float to the surface. Once cooked, drain the gnocchi and set aside.
Combine Ricotta and Vegetables
- In a mixing bowl, combine the ricotta cheese with the sautéed spinach and zucchini mixture. Stir well so that the ricotta becomes creamy and evenly coats the vegetables.
Assemble the Bake
- Preheat your oven to 375°F (190°C). In a baking dish, spread the cooked gnocchi evenly. Pour the ricotta and vegetable mixture over the top and gently fold together to combine. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly on top.
Bake to Perfection
- Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top. Let it cool for a few minutes before serving.
Equipment
- Large Skillet
- Large Pot
- Mixing Bowl
- Baking Dish
Notes
- Use fresh gnocchi if possible for a softer, pillowy texture; frozen gnocchi works well too—just adjust cooking times slightly.
- Don’t overcook the vegetables during sautéing; keep them tender but slightly crisp to retain texture.
- For extra flavor, add a pinch of red pepper flakes to the garlic sauté for a subtle kick.
- Prepare the ricotta and vegetable mixture ahead to save time before baking.
- Broil the bake for the last 2-3 minutes for a crispier cheese topping, watching carefully to prevent burning.