Nutrition per serving
Ingredients
- For the baked gnocchi
- Creamy sauce
- Cheesy topping
- Optional garnish
Preparation
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1
Preheat the oven to 200°C (180°C fan) / 400°F. Lightly oil a medium baking dish (about 20 x 30 cm).
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2
Spread the butternut squash cubes on a baking tray. Drizzle with 1 tablespoon olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper, and toss to coat. Roast for 15–20 minutes, turning once, until just tender and starting to colour at the edges.
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3
While the squash is roasting, bring a large pan of salted water to the boil. Cook the gnocchi according to the packet instructions until they float to the surface, usually 2–3 minutes. Drain well and set aside.
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4
Make the creamy sauce: in a medium saucepan, heat 1 tablespoon olive oil or butter over medium heat. Add the Organic Garlic Powder, Organic Onion Powder and Organic Italian Seasoning. Stir for 30 seconds to bloom the spices, being careful not to let them burn.
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5
Pour in the vegetable stock and bring to a gentle simmer. Add the double cream and Parmesan, stirring until the cheese melts and the sauce is smooth. Taste and season with about 1/4 teaspoon salt and 1/4 teaspoon ground black pepper, adjusting to your liking. Remove from the heat.
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6
When the squash is tender, remove it from the oven. Reduce the oven temperature to 190°C (170°C fan) / 375°F.
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7
In a large mixing bowl, combine the cooked gnocchi, roasted squash and chopped spinach. Pour over the warm cream sauce and gently fold everything together until the spinach starts to wilt and everything is evenly coated.
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8
Tip the mixture into the prepared baking dish, spreading it out in an even layer. Sprinkle the shredded mozzarella (or other melting cheese) evenly over the top.
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9
Bake for 10–15 minutes, or until the cheese is melted, bubbling and golden in spots, and the sauce is hot all the way through.
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10
Remove from the oven and let the dish sit for 5 minutes to set slightly. Scatter with chopped basil or parsley if using, then serve hot, with extra Parmesan and more ground black pepper at the table if you like.
Creamy Baked Gnocchi with Squash & Spinach
When the weather cools down, this creamy baked gnocchi with squash and spinach is the kind of cosy, cheesy dinner that makes everyone rush to the table. Soft gnocchi bake in a rich cream sauce with sweet roasted squash, wilted spinach and a golden, bubbling cheese topping.
We gently layer flavour with organic garlic powder, organic onion powder and a hint of organic Italian seasoning, so the sauce tastes like it’s been simmering for hours even though this is an easy, 30-minute dish. It’s perfect for busy weeknights when you still want real comfort food from the oven.
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Why this baked gnocchi works
- True comfort food – cheesy, creamy and piping hot from the oven.
- Veggie-packed – roasted squash and a whole bag of spinach make this feel more balanced.
- Weeknight-friendly – uses shelf-stable or chilled gnocchi and cooks in one pan plus a baking dish.
- Flexible – swap the squash, greens or cheese with what you have on hand.
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Serving & pairing ideas
- Serve as a main course with a crisp green salad dressed in lemon and olive oil to cut through the richness.
- Add a side of garlic bread or warm crusty sourdough to scoop up every last bit of sauce.
- Pair with a light white wine (like Pinot Grigio or Sauvignon Blanc) or sparkling water with lemon for something refreshing.
- For extra protein, top with toasted walnuts or pine nuts just before serving.
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Make it your way
- Spicier: Add a pinch of organic chili flakes or a small pinch of organic cayenne pepper to the sauce.
- Gluten-free: Use gluten-free gnocchi and ensure your stock is gluten-free.
- Lighter: Use half-and-half (single cream) and reduce the cheese topping slightly.
- Richer: Stir in an extra spoonful of cream or a knob of butter just before baking.
This creamy gnocchi bake keeps well, so it’s also great for batch cooking or prepping lunches. Store leftovers in the fridge and reheat gently in the oven or microwave until piping hot.
Tips for better taste
The spice behind this recipe.
The fine base of good cooking. Dissolves quickly and seasons evenly – ideal for cooking, baking, and seasoning to taste.
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