Easy and delicious, one-pan baked gnocchi, with canned cherry tomatoes, spinach and bocconcini, that melts into perfect cheese puddles.
This baked gnocchi dish is perfect weeknight fare. Simply combine the ingredients and bake. No pre-boiling of the gnocchi is required (unless you want to). Start with pre-made fresh (refrigerated) or shelf-stable gnocchi and canned cherry tomatoes. Add in some chopped spinach or arugula and some big bocconcini.
1. Add gnocchi to a large bowl. Add canned cherry tomatoes with the juice. Add garlic and dried basil, along with some salt and freshly ground pepper. Add 1/2 cup water.
2. Pour mixture into a casserole dish and cover tightly with aluminum foil. Bake covered for 40 minutes. Remove from oven, stir in some chopped spinach and add the bocconcini. (Be sure to push the spinach down in to the mixture, to keep it moist. Return to the oven, uncovered, for an additional 20 minutes until bubbly and the cheese has melted. Let stand a few minutes and serve with some grated Parmesan on top.
- If you can't find canned cherry tomatoes where you are, you could use canned diced tomatoes instead. A small can is all you need.
- Either arugula or spinach is lovely in this dish, but you could also use any leafy green such as kale or chard, if you like.
- You can considerably shorten the oven-bake by pre-boiling the gnocchi, omitting the 1/2 cup of added water, then combining it with the rest of the ingredients. Bake in a 350F oven for 15-20 minutes.
Baked Gnocchi with Cherry Tomatoes, Spinach and Bocconcini
- 400 - 500 g gnocchi, ( 14-16 oz.) fresh or shelf-stable
- 2 cloves garlic, chopped
- 1 tsp dried basil
- 398 ml canned cherry tomatoes, (13.5 oz.) with juice
- 1/2 cup water
- 2 handfuls baby spinach, chopped, or baby arugula
- 7 large bocconcini , large cherry sized bocconcini
- Salt and freshly ground pepper
- Freshly grated Parmesan cheese, for serving
- Preheat oven to 350° F.
- In a large bowl, combine the gnocchi, chopped garlic, cherry tomatoes (and juice) and a generous sprinkling of salt and a bit of freshly ground pepper. Add 1/2 cup water and stir gently to combine (to avoid breaking the tomatoes). Pour into a baking dish. Cover tightly with aluminum foil and bake covered n preheated oven for 40 minutes.
- Remove dish from oven and remove foil. Stir in chopped spinach and place 7 large bocconcini balls randomly into the mixture. *Push spinach down in to the liquid, so they soften nicely. Return to the oven and bake, uncovered, for 20-25 minutes, or until bubbly. Allow to stand a few minutes, then spoon out and serve, topped with freshly grated Parmesan cheese.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.