comment icon 81 more comments This recipe is a new fave around here and I think it walks that summer-to-fall line perfectly: just a beautifully simple tomato sauce made with mild tomato passata (a skinless, seedless, silky, and pure tomato puree that pretty much tastes like fresh tomatoes in a jar), thinly sliced garlic and onion, a little torn basil to hold onto those last few days of warmth, and a dollop of mascarpone cheese to kick off the cozy vibes for the season. Add some pre-made gnocchi and spinach to that dream of a sauce, blanket it under some fresh mozzarella and Parmesan, and you are looking at a dinner-party-worthy recipe that conveniently also works as an SOS weeknight meal.
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Here Are The Ingredients We’re Working with Today
Your wonderfully short ingredient list consists of:
passata (love! love love love. I recommend DeLallo passata because they make only the best authentic Italian products so you know they’re doing it right. Their passata is just so mild and lovely.) onion / garlic mascarpone cheese pre-made gnocchi (see above about DeLallo) spinach cheese for topping – I like mozzarella slices and a little dusting of Parmesan basil
Fab. Amaze. Perfection. Couldn’t love this lineup more.
How To Make Baked Gnocchi
Making this couldn’t be easier: You make the sauce. You add the gnocchi and spinach. You bake it under cheese. How you deal with all the goodness, though, is a more challenging affair. Do you invite friends over? Share with a neighbor? Eat the whole thing in 1-2 sittings? Or save a small container in the fridge for a midnight snack? I can personally confirm these are all effective and appropriate ways to conduct yourself around a large bubbling skillet of cheese-blanketed gnocchi. You can’t go wrong. I’ve also tried adding a can of white beans for a little extra bulk, which would be a good trick to keep in your back pocket, but I would submit to you that the glory of this recipe is its simplicity – the chewy gnocchi, the tender cooked spinach, and the tangy tomato sauce with just the right amount of creaminess – and honestly I hate to mess with such a good thing. Grab your cozy clothes and let’s get into this.
Watch Lindsay Make This Gnocchi on Stories!
Thank you to DeLallo for sponsoring this post! 5 from 28 reviews
2 tablespoons olive oil quarter of an onion, minced 1 large clove garlic, minced or thinly sliced 12 ounces DeLallo Passata Tomato Purée 1/2 cup broth or water torn basil 1/4 cup mascarpone cheese 1/2 teaspoon salt
Gnocchi:
one 16-ounce package DeLallo Potato Gnocchi (I used shelf-stable gnocchi but frozen would also work) a handful of baby spinach 8 ounces fresh mozzarella cheese slices Parmesan cheese
Other Gnocchi Recipes We’re Crushing On
Homemade Cauliflower Gnocchi (three easy ingredients and that’s it) Ridiculous Baked Gnocchi with Vodka Sauce (an incredibly easy weeknight favorite) Crockpot Chicken Gnocchi Soup (pasta in soup? definitely!) Sweet Potato Gnocchi with Broccoli Rabe and Garlic Sage Butter Sauce (gnocchi with a boost)
Time To Show You Off!
