You know those meals that feel like a warm embrace after a long day? This Three Cheese Baked Gnocchi with Spinach is exactly that—a cozy, cheesy masterpiece that wraps you in comfort with every bite. Imagine pillowy soft gnocchi swimming in a velvety trio of melted cheeses, punctuated by vibrant spinach, all baked until golden and bubbling. It’s the kind of dish that makes you want to curl up on the couch with a big bowl and forget about the world for a while.
Why This Recipe Works
- Cheese Lover’s Dream: Mozzarella, fontina, and Parmesan come together in perfect harmony—stretchy, creamy, and packed with umami.
- Weeknight Hero: With store-bought gnocchi and a simple sauce, this dish comes together faster than you can say “comfort food.”
- Endlessly Adaptable: Swap in your favorite greens, add some protein, or play with different cheeses—this recipe is your canvas.
The Story Behind the Sauce
Baked gnocchi, or gnocchi al forno, is like the Italian-American cousin of mac and cheese—equally comforting but with a touch more sophistication. It’s the kind of dish that turns humble ingredients into something extraordinary, perfect for both casual family dinners and impressing guests.
Essential Ingredients & Tools
For the Luscious Cheese Sauce
- 2 tablespoons unsalted butter (because everything good starts with butter)
- 2 tablespoons all-purpose flour (the backbone of any great sauce)
- 1 ½ cups whole milk (go for the good stuff—it makes a difference)
- 2 cloves garlic, minced (for that irresistible aroma)
- ¼ teaspoon freshly grated nutmeg (optional, but it adds a whisper of warmth)
- Salt and pepper to taste
For the Main Event
- 1 lb (450g) gnocchi (fresh or shelf-stable—both work beautifully)
- 5 oz (140g) fresh baby spinach (because we need something green to balance all that cheese)
- 1 cup (4 oz) shredded mozzarella (for that iconic stretch)
- 1 cup (4 oz) shredded fontina (the secret to creamy perfection)
- ½ cup (1.5 oz) grated Parmesan (because Parmesan makes everything better)
- 1 teaspoon olive oil (just a slick to keep things from sticking)
Tools You’ll Need
- 9×13-inch baking dish (the stage for your cheesy masterpiece)
- Large skillet (for wilting spinach and crafting the sauce)
- Whisk (your trusty sidekick for smooth sauces)
- Colander (to drain that spinach like a pro)
Serves: 4–6 | Prep: 15 min | Cook: 35 min | Total: 50 min
How to Make Three Cheese Baked Gnocchi with Spinach
- Preheat and Prep
Fire up your oven to 400°F (200°C)—this is the sweet spot for golden, bubbly perfection. Lightly grease your baking dish with 1 teaspoon olive oil to prevent any tragic sticking incidents. If your gnocchi requires boiling, give them a quick dip in salted water just until they float to the surface (about 2–3 minutes). Think of it as a pre-game warm-up—just enough to get them ready for their cheesy bath.
- Wilt the Spinach
In your trusty skillet, melt 1 tablespoon of unsalted butter over medium heat. Toss in the 2 cloves minced garlic and let it sizzle for 30 seconds until your kitchen smells like an Italian grandmother’s dream. Add the 5 oz fresh baby spinach in handfuls, stirring until it wilts down (2–3 minutes). Transfer it to a colander and press out every last drop of liquid with the back of a spoon. Trust me, you don’t want a watery gnocchi situation—this step is non-negotiable.
- Craft the Cheese Sauce
In the same skillet (less dishes, more happiness), melt the remaining 1 tablespoon unsalted butter and whisk in the 2 tablespoons all-purpose flour to create a roux. Cook it for 1 minute to banish any raw flour taste. Slowly pour in the 1 ½ cups whole milk, whisking like your life depends on it to avoid lumps. Keep cooking until the sauce thickens enough to coat the back of a spoon (3–5 minutes). Kill the heat and stir in the 1 cup mozzarella, 1 cup fontina, ½ cup Parmesan, ¼ teaspoon nutmeg, salt, and pepper. Melting cheese off the heat is the key to silky smoothness—no one wants a grainy sauce.
- Bring It All Together
Gently fold the 1 lb gnocchi and wilted spinach into the cheese sauce, making sure every little dumpling is smothered in cheesy love. Pour the mixture into your prepared baking dish and spread it evenly. Slide it into the oven and bake for 20–25 minutes until the top is golden and bubbling. For an extra crispy finish, broil for the last 1–2 minutes, but don’t walk away—it can go from golden to burnt in a heartbeat.
- Let It Rest
Patience, my friend. Let the dish sit for 5–10 minutes before serving. This allows the sauce to set slightly, making it easier to scoop without turning into a cheesy puddle. A sprinkle of fresh basil or parsley adds a pop of color and freshness.
Pro Technique
The Cheese Trinity
Mozzarella brings the stretch, fontina delivers the creaminess, and Parmesan adds that savory depth. For the love of all things cheesy, grate your own cheese. Pre-shredded stuff is coated in anti-caking agents that can turn your sauce into a grainy mess. And always melt cheese off the heat—it’s the secret to velvety smoothness.
Spinach Secrets
Wilted spinach can be a sneaky source of excess moisture. After draining, give it a good squeeze in a clean kitchen towel to wring out every last drop. For an extra flavor boost, sauté the spinach with a pinch of red pepper flakes or a splash of white wine before wilting.
Chef’s Wisdom
The Watery Sauce Dilemma
Nothing’s sadder than a gnocchi swimming in a thin, watery sauce. The culprits? Undrained spinach or too much milk. Squeeze that spinach like you’re wringing out a wet towel, and measure your liquids precisely. If your sauce seems too thin, let it simmer a bit longer to thicken up.
Roux Rescue
A lumpy roux is the enemy of smooth sauces. Whisk constantly when adding the milk, and make sure your roux is smooth before incorporating liquids. If lumps do appear, don’t panic—just strain the sauce through a fine-mesh sieve before adding the cheese.
Storage & Freshness Guide
Fridge-Friendly
Leftovers (if you have any) can be stored in an airtight container for 3–4 days. Reheat in a 350°F oven with a splash of milk to bring back the creaminess. Microwaving is a last resort—it can turn your gnocchi into rubbery little pucks.
Freezer Notes
You can freeze this dish either unbaked or fully cooked for up to 2 months. If freezing unbaked, tack on an extra 5–10 minutes to the baking time. For cooked portions, thaw overnight in the fridge before reheating.
Food Safety Reminder
Dairy-based dishes like this are prone to bacteria if left out too long. Cool leftovers within 2 hours and get them into the fridge pronto.
Nutrition Profile
This dish is comfort food with a conscience—packed with protein from the cheese and fiber from the spinach.
| Nutrient | Amount per serving |
|---|---|
| Calories | 520 |
| Protein | 22g |
| Carbohydrates | 55g |
| Fat | 24g |
| Fiber | 4g |
Ingredient Variations and Their Impact
Kale Instead of Spinach
- Swap: Use curly kale, blanched for 1 minute to soften its toughness.
- Upgrade: Massage the kale with olive oil and salt before cooking to tenderize it further.
Gruyère for Fontina
- Swap: Gruyère brings a nutty, caramelized flavor but melts slightly less smoothly.
- Upgrade: Add a splash of white wine to the sauce for extra complexity.
Add Some Protein
- Swap: Toss in 1 cup diced cooked chicken or crumbled Italian sausage.
- Upgrade: Brown the sausage in the skillet first to infuse the dish with its flavorful fat.
Mushroom Magic
- Swap: Sautéed cremini mushrooms add an earthy, meaty contrast.
- Upgrade: Deglaze the pan with sherry after cooking the mushrooms for depth.
Gluten-Free Option
- Swap: Use store-bought GF gnocchi or make your own with mashed potatoes and rice flour.
- Upgrade: Add a pinch of xanthan gum to the sauce to mimic flour’s thickening power.
Perfect Pairings
Complementary Dishes
- Garlic Bread: The crisp, buttery crunch is the perfect foil to the creamy gnocchi.
- Arugula Salad: Peppery arugula with a lemon vinaigrette cuts through the richness.
Drinks
- Pinot Noir: Its bright acidity and red fruit notes balance the cheese’s fat.
- Sparkling Water with Citrus: The effervescence cleanses your palate between bites.
Something Sweet
- Lemon Sorbet: A tart, icy finish refreshes after the rich meal.
- Dark Chocolate Truffles: A bite of bittersweet chocolate is the perfect savory-sweet ending.
FAQs
Q: Can I use frozen spinach?
A: Absolutely! Just thaw it and squeeze it dry to avoid a watery dish.
Q: Can I make this ahead?
A: You bet. Assemble it unbaked and refrigerate for 24 hours. Add 5–10 minutes to the baking time.
Q: Why did my cheese sauce separate?
A: Overheating or pre-shredded cheese can cause this. Use freshly grated cheese and melt it off the heat.
Three Cheese Baked Gnocchi with Spinach: A Dish That Hugs You From the Inside
Make this Three Cheese Baked Gnocchi with Spinach for the ultimate comfort food—pillowy gnocchi, three melty cheeses, and fresh spinach. Get the recipe now!
Ingredients
For the Cheese Sauce
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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1 ½ cups whole milk
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2 cloves garlic (minced)
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¼ teaspoon freshly grated nutmeg
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Salt and pepper (to taste)
For the Main Dish
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1 lb gnocchi (450g)
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5 oz fresh baby spinach (140g)
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1 cup shredded mozzarella (4 oz)
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1 cup shredded fontina (4 oz)
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½ cup grated Parmesan (1.5 oz)
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1 teaspoon olive oil
Instructions
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Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with olive oil.01
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If using boil-first gnocchi, cook in salted water until they float (2–3 minutes). Drain and set aside.02
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In a large skillet, melt 1 tablespoon butter over medium heat. Add garlic and sauté for 30 seconds. Add spinach and wilt for 2–3 minutes. Drain and squeeze out excess liquid.03
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In the same skillet, melt remaining butter. Whisk in flour and cook for 1 minute. Gradually add milk, whisking until thickened (3–5 minutes). Remove from heat and stir in cheeses, nutmeg, salt, and pepper.04
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Fold gnocchi and spinach into the sauce. Transfer to baking dish and bake for 20–25 minutes until golden.05
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Let rest for 5–10 minutes before serving.06
