Mediterranean Creamy Baked Gnocchi
Warm, indulgent, and bursting with Mediterranean flavors
This Mediterranean Creamy Baked Gnocchi is a rich and comforting dish that combines pillowy gnocchi with a creamy tomato and herb sauce, sun-dried tomatoes, spinach, and plenty of melty cheese. It’s baked until golden and bubbly — the kind of cozy, satisfying dish perfect for weeknight dinners or easy entertaining. Think of it as the Mediterranean answer to mac and cheese — but with more flair.
Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Bake Time: 15 minutes
Total Time: 50 minutes
Serves: 4
Ingredients
1 lb (450g) potato gnocchi (store-bought or homemade)
2 tbsp olive oil
3 cloves garlic, minced
½ small red onion, finely chopped
1 cup cherry tomatoes, halved
¼ cup sun-dried tomatoes, chopped
2 cups fresh spinach (or kale), roughly chopped
¾ cup heavy cream or half-and-half
⅓ cup vegetable broth or water
½ tsp dried oregano
½ tsp dried basil
Salt & pepper, to taste
½ cup crumbled feta cheese
½ cup shredded mozzarella
Optional: pinch of chili flakes or drizzle of lemon juice, for brightness
Instructions
Preheat and prepare:
Preheat oven to 200°C (400°F). Lightly grease a baking dish or oven-safe skillet.
Boil the gnocchi:
Bring a pot of salted water to a boil. Cook gnocchi according to package instructions (typically 2–3 minutes, until they float). Drain and set aside.
Sauté the vegetables:
In a large skillet, heat olive oil over medium heat. Add garlic and onion; sauté for 2–3 minutes until softened. Add cherry tomatoes and sun-dried tomatoes; cook until softened, about 4–5 minutes.
Add spinach and make the sauce:
Stir in spinach and cook until wilted. Pour in cream and broth. Add oregano, basil, salt, pepper, and chili flakes if using. Stir to combine and simmer for 2–3 minutes.
Combine and top with cheese:
Add cooked gnocchi and toss gently to coat. Sprinkle with feta and mozzarella.
Bake:
Transfer the skillet to the oven (or use a baking dish) and bake for 12–15 minutes, or until cheese is melted and the top is slightly golden.
Serve:
Let rest for a few minutes. Garnish with fresh basil, parsley, or a drizzle of lemon juice. Serve warm with crusty bread or a green side salad.
Tips
Don’t overcook the gnocchi:
Boil them just until they float — usually 2–3 minutes. Overcooked gnocchi will become too soft and lose their texture when baked.
Use an oven-safe skillet:
This helps you go straight from stovetop to oven, saving on dishes and preserving flavor. A cast iron or enameled skillet works perfectly.
Balance the creaminess:
If the sauce gets too thick, add a splash of broth or reserved pasta water to loosen it before baking.
Golden topping hack:
For extra browning, place the baked dish under the broiler for 1–2 minutes at the end — just until the cheese bubbles and browns slightly.
Make ahead:
You can assemble the entire dish ahead of time (without baking), refrigerate, then bake when ready to serve.
Variations
Add protein:
Stir in cooked shredded chicken, crumbled sausage, or white beans for a more filling meal.
Make it vegetarian or vegan:
Use dairy-free cream (like cashew or oat cream), vegan mozzarella/feta, and skip the meat. It still tastes rich and hearty!
Try different greens:
Sub spinach with arugula, kale, or even Swiss chard.
Switch the cheese:
Try goat cheese instead of feta for tang, or provolone/gruyère instead of mozzarella for extra meltiness.
Tomato twist:
Use roasted red peppers or a spoonful of tomato paste for a deeper tomato flavor.
Spice it up:
Add chopped olives, capers, or harissa paste for a bolder Mediterranean kick.
Q&A
Q: Can I make this ahead of time?
A: Yes! Assemble the dish up to the baking step, cover and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 15–20 minutes and bake as instructed.
Q: Can I freeze it?
A: This dish can be frozen after baking, but the texture of the gnocchi may soften slightly when reheated. Freeze in a sealed container for up to 2 months, and reheat in the oven at 180°C (350°F) until warm throughout.
Q: Can I use shelf-stable or cauliflower gnocchi?
A: Absolutely. Just be sure to follow the cooking instructions on the package before adding to the sauce. For cauliflower gnocchi, pan-frying it beforehand helps retain texture.
Q: What should I serve with it?
A: It pairs beautifully with a crisp cucumber or arugula salad, garlic bread, or roasted vegetables like asparagus or eggplant.
Q: Is this dish gluten-free?
A: Only if you use gluten-free gnocchi — regular gnocchi is made with wheat flour, but gluten-free versions are widely available.
Nutrition Facts
(Per Serving – Serves 4)
Approximate values based on regular potato gnocchi, full-fat cream, and cheese.
Calories: ~420
Protein: 11g
Carbohydrates: 40g
Fat: 24g
Saturated Fat: 10g
Fiber: 3g
Sugar: 4g
Cholesterol: 45mg
Sodium: ~550mg
Calcium: ~15% DV
Iron: ~10% DV
To reduce calories, try using half-and-half instead of heavy cream or reduce the cheese.
Final Conclusion
Mediterranean Creamy Baked Gnocchi is a vibrant twist on classic baked pasta — offering comforting creaminess, bright herbs, and savory depth from sun-dried tomatoes and feta. It’s rich, satisfying, and easy to make in under an hour, making it ideal for cozy nights or impressing guests with minimal effort. With plenty of room for customizations, it’s a flexible staple you’ll want to come back to again and again.