Cheesy Baked Gnocchi with Spinach
There’s something undeniably comforting about gooey, melty cheese wrapped around soft, pillowy gnocchi. The first time I tried cheesy baked gnocchi with spinach, it was in a tiny Italian trattoria just outside Florence — and I’ve been hooked ever since. The dish came bubbling in a rustic terracotta dish, its golden crust hiding a creamy spinach-laced interior. It was humble, hearty, and unforgettable.
Since then, it’s become a favorite in my own kitchen — the kind of weeknight dinner that tastes like you’ve gone to a lot more trouble than you really have. It's rich without being over-the-top, and the spinach gives it that perfect balance. Whether you’re trying to impress guests or just need a cozy meal for a rainy Tuesday, this dish hits all the right notes.
Why Gnocchi Is the Comfort Food You Didn’t Know You Needed
Potato gnocchi is one of those underrated pantry heroes. You’ll find it nestled between dried pastas and risottos at most grocery stores — and it’s typically ready in under two minutes once it hits boiling water. What sets it apart is the texture: soft and slightly chewy, gnocchi soaks up sauces like a dream.
For baked dishes like cheesy baked gnocchi with spinach, it becomes even more magical. The oven transforms the cheese into a golden, bubbling blanket, while the gnocchi stay tender and satisfying underneath. It’s like the best parts of lasagna and mac & cheese had an Italian baby.
Choosing the Right Cheeses
The real secret to unforgettable cheesy baked gnocchi is the blend of cheeses. You need something creamy, something stretchy, and something punchy. I lean into a trio: mascarpone for that silky base, mozzarella for mouth-stretching gooeyness, and Parmigiano-Reggiano to bring sharpness and depth.
If I’m feeling indulgent, I’ll swap in fontina or taleggio — both melt like a dream and bring a bit of nutty swagger. You can experiment, but in my opinion, the mascarpone is non-negotiable. It pulls the whole dish together with a richness that feels luxurious but not overpowering.
Spinach: The Fresh Touch That Balances It All
Spinach might seem like an afterthought in a dish this rich, but it’s more than just a token green. When wilted down, it adds flavor and a lovely earthiness that cuts through all the creamy cheese. Plus, let’s be honest, it makes you feel better about eating all that dairy.
I prefer baby spinach for its tenderness and mild taste. A quick sauté with garlic before mixing it into the cheese sauce makes all the difference. The result? A balanced dish that feeds the soul and feels just wholesome enough to call dinner.
Easy to Make, Impossible to Forget
Despite how indulgent it looks and tastes, this dish is shockingly easy to pull together. You can boil the gnocchi, sauté the spinach, and build the cheese sauce all in under 30 minutes. Then, a quick bake in the oven gives you those irresistible golden edges and bubbling center.
My tip: bake it in a cast iron skillet or a ceramic baking dish. Not only does it hold the heat better, but there's something about serving it straight from the oven to the table that makes it feel extra special.
This cheesy baked gnocchi with spinach has become a staple for me — a dish I return to in every season. In winter, it warms up the coldest nights. In spring, with fresh farmer’s market spinach, it feels bright and green. And every time, it brings a little slice of Italy into my kitchen.
So whether you're craving comfort, need a crowd-pleaser, or just want an excuse to eat a lot of cheese (no judgment here), give this one a try. You might just find yourself making it again next week.
