Name: Spinach And Ricotta Gnocchi Casserole
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 1 onion (diced); 1 can chopped tomatoes; 10-15 oz passata; 5-6 sundried tomatoes (chopped); 1 tsp dried basil or 2 tbsp fresh basil; Salt and pepper; 2 tbsp butter; 2-3 tbsp flour; 1.5 cups milk; 1 tsp onion powder; 1 tsp garlic powder; 1/2 tsp mustard powder; Salt and pepper; 7 oz cream cheese; 7 oz ricotta; 1/4-1/2 cup grated parmesan; 16 oz potato gnocchi; 5 oz fresh spinach; 1 cup mozzarella or sharp cheese blend

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This spinach and ricotta gnocchi casserole is a cozy baked gnocchi recipe made for comfort. Soft potato gnocchi are folded into a creamy ricotta and cheese sauce, layered over a rich tomato base, then baked until bubbly with a golden, melty top. It’s indulgent without being messy, scoopable without being dry, and hits that baked pasta craving while technically not being pasta at all.

What really sets this baked gnocchi casserole apart is how the gnocchi is cooked. Instead of boiling, the gnocchi is pan-fried before baking, which is not how most people are taught to cook it. Boiled gnocchi absorbs water and can turn fragile and stodgy in the oven. Pan-frying gives it a lightly crisp exterior while keeping the inside soft and pillowy, so it holds its shape in the cheese sauce and bakes up creamy instead of mushy.

This dish is a twist on one of my all-time favorite comfort food recipes, spinach and ricotta cannelloni. The flavors are familiar and classic, but the format is far easier and more forgiving. You still get that comforting spinach, ricotta, tomato, and cheese combination, just layered into a baked gnocchi casserole that’s weeknight-friendly and deeply satisfying.

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Why This Gnocchi Recipe Works:

Pan-fried gnocchi – Frying the gnocchi instead of boiling it gives structure and flavor. The lightly crisped exterior helps the gnocchi hold up in the cheese sauce and oven bake, preventing soggy, gluey results.
Chunky tomato base – Using both chopped tomatoes and sundried tomatoes creates a deeper, more complex tomato base. The fresh tomatoes bring brightness and acidity, while the sundried tomatoes add sweetness and intensity, giving the casserole a richer, more rounded flavor that balances the creamy cheese sauce.
Ricotta plus cream cheese and parmesan – Ricotta brings that classic spinach and ricotta flavor, while cream cheese adds smoothness and stability so the sauce stays creamy, whilst the parmesan adds depth of flavor
Spinach folded into the sauce – Wilting the spinach first removes excess water and distributes it evenly, adding balance without watering everything down.

How to make spinach and ricotta gnocchi:

Step 1: Make the tomato base

Dice the onion and cook it gently in a pan with a little oil over medium heat for about five minutes, until soft and translucent. Add the chopped tomatoes, passata, sundried tomatoes, basil, and a pinch of salt and pepper. Let the sauce simmer for around 15 minutes until thickened and chunky. Spread evenly in the bottom of an ovenproof baking dish.

make the tomato sauce base for the spinach and ricotta gnocchi casserole

Step 2: Prepare the cheese sauce

Melt the butter in a small saucepan over medium heat. Stir in the flour to form a smooth paste and cook for one to two minutes, stirring constantly. Slowly add the milk, whisking as you go, until smooth. Let the sauce cook for about five minutes until thickened, then stir in the onion powder, garlic powder, mustard powder, salt, and pepper. Add the cream cheese, ricotta, and parmesan, stirring until fully melted and smooth. Set aside.

Step 3: Fry the gnocchi and wilt the spinach

Heat a large frying pan with a little oil over medium-high heat. Add the gnocchi in a single layer and cook for two to three minutes, turning occasionally, until lightly golden. Remove and set aside. In the same pan, wilt the spinach just until collapsed. Frying the gnocchi instead of boiling it keeps it from absorbing water and turning stodgy in the oven so don’t follow the packet instructions, it really is better this way.

Step 4: Assemble the casserole

Stir the fried gnocchi and wilted spinach into the cheese sauce until evenly coated. Spoon the mixture over the tomato base and gently spread it out. Top with the mozzarella or cheese blend.

Step 5: Bake

Bake at 400°F for 30 to 40 minutes until bubbling around the edges and golden on top. Rest for five to ten minutes before serving.

layer the spinach and ricotta gnocchi casserole

Gnocchi FAQ

Can I boil the gnocchi instead of frying it?
Technically yes, that is what most packets will suggest but I strongly recommend frying. Boiled gnocchi absorbs water and becomes fragile, leading to soggy baked gnocchi.

Can I use frozen spinach?
Yes, but thaw and squeeze it very dry before using.

What type of gnocchi works best?
Shelf-stable potato gnocchi holds up best for baked gnocchi casseroles.

Can this be made ahead?
Assemble up to 24 hours ahead, refrigerate, and bake when ready.

Is this freezer friendly?
Yes. Freeze baked and cooled portions, then reheat covered until hot.

Variations:

Add Italian sausage or chicken for protein
Stir cooked sausage or chicken into the gnocchi mixture.

Make it spicy
Add chili flakes to the tomato sauce or cheese sauce.

Extra vegetables
Add mushrooms, zucchini, or roasted red peppers.

Different cheeses
Try fontina, provolone, or a sharp white cheddar.

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