Rustic Italian Baked Gnocchi with Sundried Tomatoes and Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft potato gnocchi baked in a rich tomato sauce with sundried tomatoes, fresh spinach, and melted mozzarella cheese. This italian-inspired pasta (vegetarian) ready in about 45 minutes pairs potato gnocchi, olive oil, chopped sundried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and 1/3 cup chopped sundried tomatoes, sautéing for 1-2 minutes until fragrant.
  2. Step 2: Stir in 2 cups tomato sauce, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Simmer for 5 minutes to blend flavors.
  3. Step 3: Add 3 cups fresh spinach to the sauce and cook until wilted, about 2 minutes.
  4. Step 4: Meanwhile, bring a large pot of salted water to a boil and cook 1 lb potato gnocchi until they float to the surface, about 2-3 minutes. Drain well.
  5. Step 5: Toss the cooked gnocchi gently into the skillet with the tomato and spinach sauce.
  6. Step 6: Transfer the gnocchi mixture to a baking dish. Sprinkle 1 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese evenly on top.
  7. Step 7: Bake uncovered for 15-20 minutes until cheese is melted, bubbly, and slightly golden.
  8. Step 8: Let cool 5 minutes before serving to thicken the sauce.

Equipment for this recipe

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Frequently asked questions

How long does Rustic Italian Baked Gnocchi with Sundried Tomatoes and Spinach take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rustic Italian Baked Gnocchi with Sundried Tomatoes and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep potato gnocchi from drying out.

Can I substitute ingredients in Rustic Italian Baked Gnocchi with Sundried Tomatoes and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rustic Italian Baked Gnocchi with Sundried Tomatoes and Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Rustic Italian Baked Gnocchi with Sundried Tomatoes and Spinach vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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