Creamy Pesto & Spinach Gnocchi Bake: The One-Dish Wonder That Makes Weeknights Easy.

Some of my best cooking discoveries happen when I’m standing in front of an open refrigerator at 6 PM, staring at odds and ends and wondering how to turn them into dinner. That’s exactly how this creamy pesto gnocchi bake came to life—a package of shelf-stable gnocchi, some leftover pesto, a bag of spinach that needed using, and the realization that sometimes the most satisfying meals come from the simplest combinations.

What started as a clean-out-the-fridge experiment became our go-to comfort food for busy weeks. This baked gnocchi dish combines pillowy potato dumplings with vibrant pesto, fresh spinach, and just enough cream to bring everything together into something that feels both cozy and sophisticated. The magic happens in the oven, where the top gets golden and slightly crispy while the bottom stays creamy and saucy.

This pesto spinach gnocchi bake solves that eternal weeknight problem: you want something that tastes homemade and comforting, but you don’t have hours to spend in the kitchen. The prep takes about 10 minutes, and the oven does the rest of the work while you help with homework or finally sit down with a cup of tea. It’s substantial enough to satisfy hungry families, but elegant enough for casual entertaining.

The beauty of this recipe lies in its flexibility—use store-bought pesto when you’re short on time, or homemade when you have basil to use up. The spinach adds color and nutrition without overwhelming the dish, and the creamy sauce brings everything together without being heavy. It’s the kind of recipe that adapts to what you have on hand while consistently delivering comfort in a casserole dish.

Ingredients

For the Gnocchi Bake:

2 pounds fresh or shelf-stable potato gnocchi
1/2 cup basil pesto (store-bought or homemade)
1/2 cup heavy cream
4 ounces cream cheese, softened and cubed
5 ounces fresh baby spinach
1 cup cherry tomatoes, halved (optional)
3/4 cup fresh mozzarella, torn into pieces
1/2 cup freshly grated Parmesan cheese
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
2 tablespoons olive oil

For Serving:

Fresh basil leaves
Additional Parmesan cheese
Crusty bread or garlic bread
Simple green salad

Instructions

Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish or large gratin dish. The size matters here—you want the gnocchi to have room to nestle into the creamy sauce without being too crowded, but not so much space that the sauce spreads too thin.

If using fresh gnocchi, you can use them directly from the package. If using frozen gnocchi, there’s no need to thaw them first—they’ll cook perfectly in the oven. For shelf-stable gnocchi, give them a quick rinse under cool water to remove any excess starch that might make the dish gummy.

In a large bowl, whisk together the pesto, heavy cream, and softened cream cheese until smooth. This creates the base sauce that will coat every piece of gnocchi. If your cream cheese is still a bit firm, don’t worry—it will melt completely in the oven. Add the minced garlic and red pepper flakes if you want a little heat.

Add the gnocchi to the bowl with the pesto cream mixture and toss gently but thoroughly. You want every dumpling coated in that herby, creamy goodness. Season with salt and pepper, keeping in mind that pesto and Parmesan are already salty, so taste as you go.

Heat the olive oil in a large skillet over medium heat. Add the fresh spinach in batches—it will seem like a massive amount at first, but it wilts down dramatically. Cook, stirring frequently, just until wilted and bright green, about 2-3 minutes total. If there’s excess liquid, drain the spinach briefly in a colander, but don’t worry about getting it completely dry.

Add the wilted spinach to the bowl with the gnocchi and pesto mixture, along with the halved cherry tomatoes if using. Fold everything together gently—you don’t want to break the gnocchi, but you do want the spinach distributed throughout.

Transfer the mixture to your prepared baking dish, spreading it into an even layer. Scatter the torn mozzarella pieces over the top, followed by the grated Parmesan. The cheese will create a golden, bubbly top that contrasts beautifully with the creamy interior.

Bake for 25-30 minutes, until the top is golden brown and bubbly and the sauce is gently bubbling around the edges. If you want extra browning on top, run it under the broiler for 1-2 minutes at the end, watching carefully to prevent burning.

Let the gnocchi bake rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to serve. The dish will be very hot, so this resting time also prevents burned tongues—always a consideration with eager family members.

Flavor & Texture Notes

This creamy pesto gnocchi bake delivers comfort food satisfaction with layers of flavor and texture that keep each bite interesting. The gnocchi become tender and pillowy, absorbing the herby cream sauce while maintaining their distinct potato flavor and satisfying chew. Each dumpling acts like a little flavor sponge, soaking up the basil and garlic notes from the pesto.

The spinach wilts into silky ribbons that add color and a mild, earthy flavor that balances the richness of the cream and cheese. It provides textural contrast without overwhelming the dish—you get bites of tender greens that feel fresh against the heavier components.

The pesto cream sauce is the star here, combining the bright, herbal intensity of basil pesto with the mellowing effect of cream and cream cheese. It’s rich without being heavy, and the garlic adds depth without competing with the basil. If you’ve added cherry tomatoes, they provide little bursts of sweetness and acidity that brighten each bite.

The cheese creates two distinct experiences—the melted mozzarella on top forms golden, stretchy pockets of richness, while the Parmesan adds sharp, nutty notes that complement the basil perfectly. The top gets beautifully browned and slightly crispy in spots, creating a contrast with the creamy interior that makes this dish feel special.

Tips & Variations

Gnocchi Selection: Fresh gnocchi from the refrigerated section will give you the most tender results, but shelf-stable or frozen work perfectly too. Avoid cooking the gnocchi separately before baking—they’ll cook through in the oven and won’t become mushy. If you’re feeling ambitious, homemade gnocchi are incredible in this dish.

Pesto Options: Store-bought pesto saves time and works beautifully, but if you have fresh basil, homemade pesto takes this dish to another level. You can also experiment with different pesto flavors—sun-dried tomato pesto, arugula pesto, or even kale pesto all work well.

Protein Additions: Leftover rotisserie chicken, cooked Italian sausage, or crispy bacon can transform this into an even heartier meal. Add cooked proteins with the spinach so they heat through without overcooking.

Vegetable Swaps: While spinach is classic, other greens work too. Try arugula for a peppery bite, or chopped kale for something more substantial. Roasted bell peppers, zucchini, or mushrooms can add different flavors and textures.

Dairy Alternatives: For a lighter version, substitute half the heavy cream with milk or chicken broth. Greek yogurt can replace some of the cream cheese for tanginess, though add it off the heat to prevent curdling.

Make It Vegan: Use dairy-free pesto, coconut cream instead of heavy cream, and vegan cream cheese and mozzarella. The technique remains the same, though the browning on top might be less dramatic.

Storage & Make-Ahead

This gnocchi bake is excellent for meal prep and actually tastes even better the next day as the flavors meld together. The assembled dish can be prepared up to a day ahead—just cover tightly and refrigerate, then bake as directed, adding 5-10 extra minutes if baking straight from cold.

Leftover portions keep in the refrigerator for up to 4 days and reheat beautifully. Individual portions can be microwaved for 1-2 minutes, or you can reheat larger portions in a 350°F oven for 15-20 minutes until heated through. Add a splash of cream or milk if it seems dry after storage.

For longer storage, this dish freezes well for up to 3 months. Assemble the casserole in a freezer-safe dish, cover tightly, and freeze before baking. Thaw overnight in the refrigerator before baking, or bake directly from frozen, adding 15-20 minutes to the cooking time and covering with foil if the top browns too quickly.

Individual portions can be frozen in small containers for quick lunches or dinners. Thaw overnight and reheat gently, stirring occasionally and adding liquid if needed to restore the creamy consistency.

Serving Suggestions

This gnocchi bake is rich enough to serve as a complete meal with just a simple green salad dressed with lemon vinaigrette to cut through the richness. The bright acidity of the salad provides a perfect counterpoint to the creamy, cheesy casserole.

Crusty bread or garlic bread is almost mandatory for sopping up every bit of that creamy pesto sauce. A baguette or focaccia works beautifully, or you can make quick garlic bread using whatever bread you have on hand.

For entertaining, this dish works wonderfully as part of a larger Italian-inspired spread. Serve alongside antipasto, roasted vegetables, or a charcuterie board. It’s elegant enough for dinner parties but casual enough for family gatherings.

The dish looks beautiful served directly from the baking dish, garnished with fresh basil leaves and a sprinkle of extra Parmesan. Individual portions can be plated in shallow bowls with the garnishes and a drizzle of good olive oil for a restaurant-style presentation.

FAQ

Can I use different types of gnocchi? Absolutely. Potato gnocchi are traditional and work beautifully, but ricotta gnocchi, sweet potato gnocchi, or even cauliflower gnocchi can be substituted. Just be aware that cooking times might vary slightly, and some alternative gnocchi might have different textures when baked.

My sauce looks separated or grainy. What went wrong? This usually happens when the cream cheese isn’t fully incorporated or when the mixture gets too hot too quickly. Make sure your cream cheese is well softened before mixing, and whisk the sauce thoroughly. If it’s already grainy, try whisking in a splash of warm cream or milk to smooth it out.

Can I make this without cream cheese? Yes, though the texture will be different. You can increase the heavy cream to 3/4 cup and add 2 tablespoons of flour whisked in to help thicken the sauce. Alternatively, use all cream and let it reduce more in the oven, though the sauce won’t be quite as thick.

How do I prevent the gnocchi from becoming mushy? Don’t pre-cook the gnocchi—they’ll cook perfectly in the oven with the sauce. Also, avoid over-mixing once you combine everything. Gentle folding is key. If using frozen gnocchi, don’t thaw them first as this can make them waterlogged.

Can I prepare this ahead for a dinner party? This dish is perfect for entertaining because it can be assembled several hours ahead and baked when guests arrive. You can even partially bake it earlier in the day, then finish it in the oven during cocktail hour. Just cover with foil if the top is browning too quickly.

There’s something deeply satisfying about pulling a golden, bubbling casserole from the oven, especially when you know it required minimal effort but delivers maximum comfort. This creamy pesto gnocchi bake represents everything good about home cooking—it’s simple enough for busy weeknights, impressive enough for company, and flexible enough to adapt to whatever you have in your kitchen. Make it once, and it’ll earn a permanent spot in your dinner rotation.