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Dinner recipe

Tomato Spinach Gnocchi Bake with Mozzarella and Basil

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A bubbling vegetarian gnocchi bake with tomato sauce, spinach, basil, mozzarella, and crisp crumbs.

Start planningStart cookingIngredients
75 min585 kcal4 base servingsDinnerVegetarianFamily FriendlyOven Bake
ContainsGluten, Milk
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: gnocchi, chopped tomatoes, baby spinach, mozzarella

Dietary fit: Vegetarian

Serving tip: Cool leftovers in shallow portions and refrigerate within 1–2hours at 0–5°C. Use within 48hours or an earlier ingredient use-by limit. Reheat once only until steaming hot throughout.

Tomato Spinach Gnocchi Bake with Mozzarella and Basil plated and ready to serve.

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Ingredients

What you need

  • 800g gnocchi
  • 2 × 400 g tins chopped tomatoes
  • 150g baby spinach
  • 200g mozzarella
  • 1 onion
  • 3 cloves garlic
  • 15g basil
  • 2 tsp dried oregano
  • 150ml vegetable stock
  • 30ml olive oil
  • 50g breadcrumbs
  • 1/2 tsp black pepper
  • 2000ml water

You'll also need

4l saucepan for sauce, 4l boiling pan and slotted spoon, 35 × 25cm baking dish, at least 4l capacity, scales and measuring jug, knife and board

Method

Step by step

Up to 8 clear steps
  1. Tomato Spinach Gnocchi Bake with Mozzarella and Basil cooking step 1: Prep the sauce base.
    Step 1

    Prepare ingredients

    For more than four servings, repeat separate batches of no more than four. Divide every displayed ingredient and measured method total between batches; keep vessel sizes, food geometry and per-batch times fixed and allow extra elapsed time. Heat oven to 220°C conventional/200°C fan. Finely chop onion, crush garlic, chop basil and drain mozzarella to the displayed cheese weight. Tear cheese into small pieces. Use plain gnocchi with 2–3 minute boiling instructions.

  2. Tomato Spinach Gnocchi Bake with Mozzarella and Basil cooking step 2: Soften the onion.
    Step 2

    Soften onion

    Heat 15ml oil in a 4l saucepan over medium heat. Cook all onion 8–10 minutes until soft. Stir in all garlic, oregano, black pepper and half the basil for 1 minute.

    10 min
  3. Tomato Spinach Gnocchi Bake with Mozzarella and Basil cooking step 3: Simmer the sauce.
    Step 3

    Cook sauce

    Add all chopped tomatoes and prepared vegetable stock. Simmer uncovered 15 minutes, stirring, until thick enough to coat gnocchi. Add all spinach and stir 3 minutes until wilted.

    15 min
  4. Tomato Spinach Gnocchi Bake with Mozzarella and Basil cooking step 4: Add gnocchi and spinach.
    Step 4

    Boil gnocchi

    Meanwhile bring the 2000ml water to a boil in another 4l pan. Divide gnocchi into two equal batches, no more than 400g each. Boil each batch 2–3 minutes, or to the selected packet, until they float and are tender. Lift out with a slotted spoon, drain well and fold straight into the sauce. Return water to a boil before the next batch; discard cooking water afterwards.

    3 min
  5. Tomato Spinach Gnocchi Bake with Mozzarella and Basil cooking step 5: Top and bake.
    Step 5

    Bake topping

    Tip all gnocchi and sauce into a 35 × 25cm baking dish with at least 4l capacity, keeping filling no deeper than 3cm. Scatter all mozzarella and breadcrumbs and drizzle remaining 15ml oil over the crumbs. Bake 10–15 minutes until bubbling and the topping is lightly golden.

    15 min
  6. Tomato Spinach Gnocchi Bake with Mozzarella and Basil cooking step 6: Rest and serve.
    Step 6

    Rest and serve

    Rest 3 minutes, scatter remaining basil and divide all gnocchi, sauce and topping equally between bowls.

    3 min