This baked gnocchi with mushrooms and spinach is a vegetarian one-pan meal that ticks all the boxes for a healthier version of comfort food.
You can’t go wrong with a simple red sauce pasta dish. Even better when it’s so effortless that you can use a single pan for the pasta and the sauce. Way to save on cleanup!
My pantry is always stocked with different noodle shapes just for this kind of dinner, and that includes gnocchi too.
When I have the time, I love making those perfect potato dumplings from scratch, but more often I am using packaged gnocchi from the grocery.
Store-bought gnocchi is great because you can put all your energy into the vegetables and sauce to go with it rather than focusing only on the gnocchi.
One of the great things about this recipe is how you can easily add vegetables before the sauce and gnocchi even make it into the pan.
This gives you the chance to sauté mushrooms with the chopped onions. The cremini mushrooms caramelize and add so much flavor to the tomato sauce. And I love the bites of mushrooms to go with the gnocchi.
After the mushrooms, I add baby spinach because I never can resist the opportunity to include greens in any dish.
You can understand how this baked gnocchi recipe comes together to be healthy comfort food, a total win during the fall and winter months.
It’s another reason to love canned tomatoes, as if we needed any more.
This is what you need to make this baked gnocchi recipe:
Get out a big spoon! You can scoop the gnocchi onto a plate or in a bowl.
This baked gnocchi is perfect with a classic Italian chopped salad or an arugula salad with lemon vinaigrette.
Skillet Red Pepper White Bean Gnocchi
Sheet Pan Cherry Tomato Gnocchi
Roasted Garlic Sheet Pan Gnocchi
Sheet Pan Mushroom Asparagus Gnocchi
This baked gnocchi with mushrooms and spinach is a vegetarian one-pan meal that ticks all the boxes for a healthier version of comfort food.
Keywords: gnocchi bake, easy gnocchi recipe, vegetarian gnocchi, baked gnocchi recipe
WHAT DID YOU THINK?
Rate + Review