Spinach and Sun-Dried Tomato Gnocchi Bake
A comforting baked dish that combines delicate potato gnocchi with a rich, creamy spinach and Parmesan sauce, complemented by tangy sun-dried tomatoes. Topped with melted cheese, this indulgent dish is perfect for a cozy dinner.
- Total
- 35 min
- Serves
- 4
- Level
- Adventurous
Created with Pantry Bliss
Ingredients
4 servings
For the Gnocchi
- 1 kg Potatoes (floury variety), peeled and quartered
- 200 g 00 flour, plus extra for dusting
- 1 large Egg yolk, at room temperature
For the Creamy Sauce
- 2 tablespoons Olive oil, for sautéing
- 2 cloves Garlic, minced
- 300 g Spinach (fresh), washed and chopped
- 250 ml Vegetable stock
- 200 ml Double cream
- 100 g Parmesan cheese, grated
- 100 g Sun-dried tomatoes, chopped
- 2 tablespoons Fresh basil, chopped
For Topping
- 150 g Mozzarella cheese, grated
- 50 g Parmesan cheese, grated for topping
- Prep
- 10 min
- Cook
- 20 min
- Rest
- 5 min
About this recipe
The idea for this Spinach and Sun-Dried Tomato Gnocchi Bake comes from traditional Italian cuisine, where comfort and flavour take centre stage. Gnocchi, a staple dish made from potatoes, pairs well with rich sauces, making it perfect for this recipe. The creamy spinach and cheese sauce is inspired by classic pasta bakes, while the addition of sun-dried tomatoes adds tang and depth, reminiscent of dishes like baked ziti and lasagna.
Method
-
Step 1: Prepare the Gnocchi
Boil water in a large pot with a pinch of salt. Add the quartered potatoes and cook until fork-tender, about 15-20 minutes. Drain the potatoes and allow to cool slightly. Mash the potatoes until smooth, ensuring there are no lumps. In a bowl, combine the mashed potatoes, egg yolk, and 00 flour, mixing gently to form a dough.
Ensure not to overwork the dough to keep the gnocchi light and fluffy. -
Step 2: Shape the Gnocchi
On a lightly floured surface, divide the dough into four portions. Roll each into a long sausage shape, approximately 1.5 cm in diameter. Cut into 2 cm pieces. Optionally, use a fork to create ridges on each piece for better sauce adherence. Dust with flour to prevent sticking.
Handle the dough gently to avoid making the gnocchi too dense. -
Step 3: Make the Creamy Spinach Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute). Add the chopped spinach and cook until wilted. Pour in the vegetable stock and cream, bringing to a gentle simmer. Stir in the grated Parmesan, chopped sun-dried tomatoes, and basil, mixing well. Season with salt and pepper to taste.
Avoid boiling the cream; keep it at a simmer to prevent curdling. -
Step 4: Cook the Gnocchi
Bring another large pot of salted water to a gentle boil. Add the prepared gnocchi in batches, cooking until they float to the surface (about 2-3 minutes). Use a slotted spoon to remove them and add directly into the creamy sauce, gently mixing to combine.
Do not overcrowd the pot; cook in batches to ensure even cooking. -
Step 5: Assemble the Bake
Preheat the oven to 180°C (fan-forced). In a baking dish, pour the gnocchi and creamy sauce mixture, spreading it evenly. Top with grated mozzarella and additional Parmesan cheese to create a cheesy crust.
Make sure the cheese is evenly distributed to ensure optimal melting and browning. -
Step 6: Bake and Serve
Bake the dish in the oven for 20 minutes or until the cheese is melted and bubbly. Allow to rest for 5 minutes before serving. Garnish with additional fresh basil if desired.
The internal temperature of the dish should reach at least 60°C before serving.
Tips
- For added flavour, consider incorporating a pinch of nutmeg into the creamy sauce.
- Substitute the mozzarella with a mix of cheeses like fontina or gouda for different flavour profiles.
- Prepare the spinach sauce ahead of time and assemble the bake minutes before the event.
Equipment
- Large pot
- Colander
- Whisk
- Large skillet
- Baking dish (approximately 30 cm x 20 cm)
- Oven
- Grater
- Wooden spoon or spatula
- Measuring cups and spoons
Serve it with
Sides
-
Garlic Bread
Perfect for soaking up the creamy sauce.
-
Simple Green Salad
A fresh salad with a light vinaigrette balances the richness of the bake.
Goes well with
-
Bruschetta
Start with a fresh tomato bruschetta for an Italian feel.
-
Tiramisu
Finish the meal with a classic Italian dessert.
Drinks
-
Pinot Grigio
A crisp white wine that complements the creaminess.
-
Sparkling Water
A refreshing non-alcoholic choice that cleanses the palate.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
