Ingredients
1 lb (450g) potato gnocchi
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup heavy cream
½ cup chicken or vegetable broth
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper, to taste
2 cups baby spinach (optional)
Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Cook gnocchi according to package directions until they float to the top, about 2–3 minutes. Drain and set aside.
- Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and sauté 3–4 minutes until softened.
- Add minced garlic and cook 30 seconds until fragrant.
- Pour in heavy cream and broth; stir and bring to a gentle simmer.
- Add mozzarella, Parmesan, and Italian seasoning. Stir until cheeses melt and sauce is creamy.
- Season with salt and pepper to taste.
- Add baby spinach, if using, and stir until wilted.
- Stir cooked gnocchi into the sauce until well coated.
- Bake in the oven uncovered for 15–20 minutes, until bubbly and lightly golden on top.
- Remove from oven, cool slightly, and garnish with chopped parsley before serving.
Notes
Add cooked chicken, sausage, or shrimp for extra protein.
Use half-and-half or milk for a lighter sauce.
Include vegetables like mushrooms, roasted red peppers, or sun-dried tomatoes for more flavor.
Swap mozzarella for provolone or fontina for a different cheesy twist.
Can be made vegetarian by using vegetable broth and omitting meat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion (1/6 of recipe)
- Calories: 410
- Sugar: 3g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 70mg
