Creamy Pesto & Spinach Gnocchi Bake – A Cozy Weeknight Favorite

When you’re craving comfort food that still feels fresh and vibrant, this Creamy Pesto & Spinach Gnocchi Bake is the answer. Tender potato gnocchi are enveloped in a silky pesto cream sauce, laced with wilted spinach, and crowned with bubbling, golden cheese.

Originally rooted in Italian cuisine, gnocchi (pronounced “NYO-kee”) are soft dumplings made from potatoes, flour, and sometimes eggs. When paired with basil pesto and creamy béchamel-style sauces, this dish becomes a cozy marriage of rustic and rich.

Perfect for busy nights or casual gatherings, this bake is satisfying without being overly heavy. The flavors of fresh basil, garlic, and Parmesan blend beautifully with the comforting texture of gnocchi, creating a meal that’s both hearty and herbaceous.

Ingredients Overview

Let’s break down the ingredients that make this gnocchi bake irresistible — and how you can customize it to your taste or dietary needs.

Potato Gnocchi

Soft and pillowy, gnocchi are the heart of the dish. You can use:

• Shelf-stable gnocchi: Found in the pasta aisle, easy and quick.

• Refrigerated or fresh gnocchi: More delicate, ideal for a melt-in-your-mouth texture.

• Cauliflower or gluten-free gnocchi: Great alternatives for special diets.

Basil Pesto

This provides the vibrant, herbaceous base. Choose:

• Fresh basil pesto: For intense flavor.

• Homemade pesto: Blend basil, pine nuts, garlic, Parmesan, olive oil.

• Vegan pesto: Made with nutritional yeast and walnuts.

Fresh Baby Spinach

This leafy green adds nutrients and balances the richness.

• Use fresh spinach for optimal texture and minimal water release.

• Frozen spinach (thawed and squeezed dry) is a suitable backup.

Heavy Cream

To create the creamy sauce.

• Substitutes: Half-and-half, whole milk + a bit of cream cheese, or coconut cream for dairy-free options.

Garlic & Shallots

Aromatic foundations that bring depth.

• You can replace shallots with yellow onion.

• Add a pinch of chili flakes for a slight kick.

Cheese

• Mozzarella: For the perfect melt and stretch.

• Parmesan: Adds a salty, nutty sharpness.

• Optional: Fontina, Gruyère, or vegan mozzarella for specific preferences.

Olive Oil & Butter

Used to sauté and build flavor. Choose extra virgin olive oil and unsalted butter to control salt levels.

Step-by-Step Instructions

Making this creamy bake is as satisfying as eating it. Here’s how to bring it together:

1. Sauté the Aromatics

In a large skillet over medium heat, warm olive oil and a small knob of butter. Add finely chopped shallots and garlic. Cook until soft and fragrant — about 3–4 minutes. You want the garlic just golden, not browned.

2. Wilt the Spinach

Toss in the baby spinach and stir until wilted, about 2–3 minutes. If it releases water, continue cooking until the moisture evaporates. Season lightly with salt and pepper.

3. Stir in the Cream & Pesto

Reduce heat to low. Pour in the heavy cream and stir gently until it begins to simmer. Whisk in the pesto — about 1/3 to 1/2 cup depending on your taste. The mixture should turn a beautiful light green, speckled with herbs.

4. Cook the Gnocchi

Meanwhile, boil a large pot of salted water. Add gnocchi and cook until they float — typically 2–3 minutes. Drain immediately.

5. Combine & Transfer to Baking Dish

Add the cooked gnocchi to the pesto-cream sauce. Stir to coat everything evenly. Taste and adjust seasoning. Transfer the mixture to a buttered baking dish.

6. Add Cheese & Bake

Top with shredded mozzarella and grated Parmesan. Bake at 400°F (200°C) for 15–20 minutes, or until bubbly and golden. For an extra crisp top, broil for 2–3 minutes at the end.

7. Let Rest & Serve

Allow the bake to sit for 5 minutes before serving. This lets the sauce thicken slightly and makes it easier to portion.

Tips, Variations & Substitutions

• Don’t overboil gnocchi: Once they float, they’re ready. Overcooking makes them gummy.

• For added protein, toss in cooked shredded chicken, Italian sausage, or cannellini beans.

• Dairy-free version: Use coconut cream, vegan pesto, and plant-based cheese.

• Add crunch: Sprinkle breadcrumbs tossed in olive oil and garlic powder before baking.

• Boost the veggies: Add chopped sun-dried tomatoes, zucchini, or mushrooms for texture and flavor.

• Italian twist: Swap pesto for a sun-dried tomato tapenade for a whole new flavor profile.

Serving Ideas & Occasions

This gnocchi bake is wonderfully versatile. Serve it:

• As a cozy weeknight dinner, with a side of roasted vegetables.

• For date nights at home, with a glass of crisp white wine (like Sauvignon Blanc or Pinot Grigio).

• During holiday gatherings, paired with a fresh arugula salad and garlic bread.

• As a meal prep option — it reheats well and can be divided into portions for the week.

The creamy texture, cheesy top, and herbaceous aroma make it satisfying all on its own, but it also shines as a side next to grilled proteins or roasted poultry.

Nutritional & Health Notes

Gnocchi is more carb-heavy than traditional pasta, but this bake balances it with fiber-rich spinach and protein from cheese and cream.

Each serving offers:

• Complex carbs for energy.

• Calcium and protein from the dairy.

• Vitamins A & K from the spinach.

• Use whole milk or half-and-half to reduce fat content slightly.

To lighten the dish:

• Swap heavy cream for evaporated milk or oat cream.

• Use less cheese or a part-skim version.

• Add more vegetables to bulk up the bake without extra calories.

Portion control is key — pair with a big green salad to make a satisfying and balanced meal.

FAQs

Q1: Can I use store-bought pesto?

Yes! Store-bought pesto is a great time-saver. Look for one with minimal preservatives and high-quality olive oil. Refrigerated varieties tend to be fresher in flavor.

Q2: Can I make this ahead of time?

Absolutely. Assemble the bake (without baking), cover, and refrigerate for up to 24 hours. When ready, bake as directed — add an extra 5–10 minutes to the cook time if coming straight from the fridge.

Q3: Can I freeze this dish?

Freezing is possible, though the texture of gnocchi may soften slightly. Freeze after baking and cooling. Wrap tightly and store for up to 2 months. Reheat from frozen at 375°F for 30–35 minutes.

Q4: What type of gnocchi works best?

Shelf-stable gnocchi are easiest and hold their shape well. Fresh gnocchi are softer and may break apart slightly, but offer a melt-in-your-mouth texture.

Q5: How do I make it vegetarian or vegan?

It’s naturally vegetarian! To make it vegan, use plant-based gnocchi, vegan pesto, coconut cream, and dairy-free cheese. Nutritional yeast can add cheesy flavor to the sauce.

Q6: Can I add protein?

Yes — shredded rotisserie chicken, sautéed Italian sausage, or a can of drained white beans all work beautifully. Stir into the sauce before baking.

Q7: What should I serve with this?

A crisp green salad with lemon vinaigrette or roasted vegetables like broccoli or Brussels sprouts are perfect. Garlic bread or focaccia also pairs well for a complete Italian-inspired meal.

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