Comforting and healthy baked gnocchi with spinach and tomatoes is a great family dinner that looks gourmet enough to serve on date night too. Fresh seasonal tomatoes and pillowy gnocchi bake with fresh spinach, beans, and cheese for a flavor packed 25 minute meal.
It’s almost hard to believe that this is the first gnocchi recipe on the blog. My family adores gnocchi, the pillowy little potato dumplings are super kid-friendly and soak up whatever flavors I add.
This gnocchi bake celebrates the gorgeous cherry tomatoes coming out of my garden right now. Can we talk about how much better a fresh cherry tomato is compared to those store-bought plastic boxes? They’re so sweet that we eat them like candy this time of year!
A recipe like this one is perfect for highlighting that summer flavor in a simple dish. Baked gnocchi is a comforting dinner my family loves any night. But a hot cast iron pan of bubbling cheese, spinach, and tomatoes is also a show-stopper, making this perfect for date night or serving to guests.
Why you’ll love this recipe
- It will only take you 25 minutes to prepare.
- This healthy gnocchi recipe is made with fresh veggies and beans rather than cream sauce.
- It’s naturally vegetarian and satisfying enough to be a complete meal.
I love a recipe that uses the freshest ingredients possible, which is why I’m such a fan of this one. All that you’ll need for baked gnocchi is:
- Olive oil – A good olive oil compliments fresh tomatoes, but canola oil can also work.
- Garlic – Mince the cloves finely for best flavor.
- Cherry tomatoes – I encourage you to get the freshest cherry tomatoes while they’re in season. A farmer’s market is a great place to start.
- White wine – A dry wine like chardonnay or pinot grigio is best.
- Butter beans – Butter beans are creamy and tender, in a pinch white or lima beans will also work.
- Baby spinach – If you can’t find the baby leaves, chopped fresh spinach will also work.
- Gnocchi – Buy pre-made to keep your cook time short, but homemade gnocchi can also be used.
- Fresh mozzarella – A ball of fresh mozzarella is best here, they’re usually available in the gourmet cheese section, often stored in a container of water.
- Parmesan – Go for a wedge, rather than pre-shredded for best quality.
- Salt & pepper – These will be added to taste.
While we used the yummy tomatoes from our garden, it’s most important that you choose the best seasonal ones you can. Grape tomatoes are an ideal replacement, but I honestly recommend you choose the best looking small tomatoes at your local market. That’s a sure way to great flavor!
Fresh ingredients and a package of prepared gnocchi really make this recipe easy and fast. To start cooking, you’ll need a large oven safe skillet like cast iron and a 400°F oven.
First heat the oil in the pan over medium heat. The garlic gets sauteed for just 30 seconds, or until fragrant, and then the tomatoes follow. Fry those in the oil for another minute, then add the wine.
Simmer the wine and tomatoes until they start to release their sweet juices, about 3-5 minutes. Turn the heat down to low once they do, then add the beans and cook for another minute.
Next add in the spinach. It’s easiest to work in batches, stirring and adding more until it’s all tenderly wilted. Take a moment to season with salt and pepper to taste.
Meanwhile, cook your gnocchi. Just follow your package’s boiling instructions, then drain them, remembering to reserve some cooking water. Add the gnocchi to the skillet and stir it into the sauce.
If it’s too thick, you can add a splash or two of pasta water until it’s loosened up. Spread both cheeses across the top and place the pan in the oven for 10 minutes, or until golden and hot.
While it cooks, you can easily whip up some garlic ciabatta bread to serve on the side!
Like most pasta dishes, this baked gnocchi with spinach and tomatoes can be stored in the fridge and enjoyed as leftovers for up to 3 days.
Simply put portions in airtight containers and reheat them in the oven or microwave to enjoy a quick dinner or lunch another day.
Prepared gnocchi is so easy to cook, and it makes highlighting summer tomatoes simple, tasty, and quick. Enjoy every bite of your baked gnocchi, and check out my other seasonal recipes that show off the tomatoes we love!
- Zucchini, Tomato, and Ricotta Tartlets
- Baked Pesto Salmon with Cherry Tomatoes
- Spaghetti Frittata
- Baked Chicken Pineapple Kabobs
Baked Gnocchi with Spinach, Tomatoes, and Beans
- 1/4 cup olive oil
- 2 garlic cloves , minced
- 1 lb. (450g) cherry tomatoes , halved
- 1/4 cup dry white wine
- 1 14 oz. (400g) can butter beans , rinsed and drained
- 1 lb. (450g) baby spinach leaves
- 1 package (1 lb / 450g) store-bought gnocchi
- 1 fresh Mozzarella cheese ball , drained and cut into small pieces
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 teaspoon salt , or to taste
- 1/4 teaspoon black pepper , or to taste
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in a large iron cast skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the tomatoes and fry for 1 minute. Pour in the wine and simmer gently until the tomatoes release their juices, about 3-5 minutes. Reduce the heat and add the butter beans. Cook for 1 minute. Then stir in spinach in batches and cook until wilted. Season with salt and black pepper.
- Cook the gnocchi according to package instructions. Drain gnocchi (reserve some of cooking water) and stir into the prepared sauce. If the sauce seems too thick, add some cooking water to loosen.
- Spread the Mozzarella and Parmesan cheeses on top and bake for about 10 minutes or until golden. Serve hot.