Cheesy Gnocchi and Zucchini Bake

Name: Cheesy Gnocchi and Zucchini Bake
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 500g potato gnocchi (shelf-stable or refrigerated); 400g tomato sauce (passata or marinara); 1dl heavy cream; 1 zucchini (sliced into half-moons); 60g fresh baby spinach; 2 clove garlic (minced); 5ml dried oregano; 125g fresh mozzarella (torn into pieces or shredded); 30g parmesan cheese (grated)

By Melvin Valster

10 min prep10 min totalVegetarian

A comforting, bubbly vegetarian bake featuring soft gnocchi, tender zucchini slices, and a rich tomato-cream sauce topped with melted mozzarella.

Ingredients

4 servings

Contains Dairy

500g potato gnocchi (shelf-stable or refrigerated)
400g tomato sauce (passata or marinara)
1dl heavy cream
1 zucchini (sliced into half-moons)
60g fresh baby spinach
2 cloves garlic (minced)
5ml dried oregano
125g fresh mozzarella (torn into pieces or shredded)
30g parmesan cheese (grated)

Directions

Mark step 1 done
Preheat your oven to 200°C.
Mark step 2 done
In a large ovenproof pan or baking dish, combine tomato sauce (400g), heavy cream (1dl), garlic (2), and dried oregano (5ml). Stir until well combined.
Mark step 3 done
Gently fold in the uncooked potato gnocchi (500g), zucchini, and fresh baby spinach (60g) until everything is evenly coated in the sauce. If the mixture looks too thick, add a splash of water.
Mark step 4 done
Scatter the fresh mozzarella (125g) and parmesan cheese (30g) evenly over the top.
Mark step 5 done
Bake in the preheated oven for 20 minutes until the sauce is bubbly, the gnocchi are tender, and the cheese is golden brown. Let it rest for 5 minutes before serving.

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DifficultyEasy

LabelsItalian, Baked, Dinner, and Weeknight

CreatedJuly 30, 2026·Edited October 11, 2026