Baked Gnocchi with Sausage & Spinach | One Pan Quick Dinner

Baked Gnocchi with Sausage & Spinach is irresistible comfort food in one skillet.  Tender potato gnocchi and ricotta cheese are nestled into savory tomato sauce with Italian sausage and spinach, then finished with a blanket of gooey mozzarella that turns golden and bubbly in the oven. It's a one-pan weeknight dinner that tastes like a warm hug and makes cleanup easy! Serve it straight from the skillet with a crisp green salad or garlic bread for a meal that feels special but is totally weeknight-friendly.

One-pan dinners sometimes get a bad rap for being too simple or not flavorful enough. I'm a huge fan, especially on busy weeknights. When done right, they deliver all the cozy, homemade flavor you want with minimal dishes and stress. This baked gnocchi with sausage & spinach proves that easy doesn't have to mean boring. I guarantee anyone who likes pasta will love this dish. My kids love it because it reminds them of lasagna, and I love it because it's on the table way faster! While I enjoy making homemade pasta when time allows, that's not realistic on a busy weeknight. Store-bought shelf-stable potato gnocchi is a convenient and reliable shortcut that keeps this dinner stress-free and still delicious. You can use crushed whole tomatoes for a simple, rich homemade-style sauce or your favorite jarred marinara.

Looking for more dinner recipes? Try these: Old Fashioned Tuna Noodle Casserole, Sloppy Joe Casserole, Slow Cooker Tuscan Chicken Meatballs, or Salmon Patties with Remoulade!

Why You'll Love This Easy Bake Gnocchi Recipe

• Quick and easy: Uses store-bought gnocchi and cooks in one pan. Ready in 45 minutes from start to finish, this recipe is perfect for weeknights.
• Crowd-pleasing: Cheesy, hearty, and full of flavor that both kids and adults love. Perfect for feeding a family or entertaining guests. This recipe easily doubles for larger gatherings.
• Make-ahead friendly: You can assemble ahead and bake when ready for an effortless dinner.
• One-Pan Wonder: Everything bakes together in a single dish, which means minimal cleanup and maximum flavor as all the ingredients marry together beautifully.
• Versatile: You can customize it with your favorite vegetables, different proteins, or cheese varieties. It's incredibly forgiving and adaptable.

Baked Gnocchi with Sausage & Spinach Ingredient Highlights

• Gnocchi: Use store-bought refrigerated or shelf-stable gnocchi. No need to boil first! They cook right in the sauce. The gnocchi become tender and absorb the delicious sauce as they bake, creating the perfect pillowy texture.
• Italian Sausage: Mild Italian sausage (also called sweet Italian sausage) adds savory, herby flavor and protein to the dish. Use fresh sausage links, remove from the casings and crumble, or use bulk Italian sausage. The rendered fat from the sausage adds incredible depth to the sauce. You can substitute spicy Italian sausage for a little more heat.
• Fresh Spinach: Spinach wilts beautifully into the sauce, cutting the richness of the sausage.  Use fresh spinach, roughly chopped, for the best texture.  You can also use frozen spinach.  Just thaw and drain thoroughly.
• Tomatoes: I use good-quality canned whole-peeled tomatoes and crush them myself. Bianco DiNapoli is my favorite brand, but I also love Cento, and that is usually easier to find and less expensive. If you have a favorite jarred marinara sauce, use that! Our house favorite is Mid's! Tomatoes' acidity and brightness help cut through the richness of the sausage and cheese.
• Mozzarella Cheese: Melts into a bubbly, golden layer that ties everything together.  This is a hill I will die on; shred your own cheese.  It melts so much better than bagged shredded cheese.
• Additional Flavor Builders: Garlic, Italian seasoning, red pepper flakes, onion, Parmesan cheese, salt, and pepper round out the flavor profile and make this dish truly spectacular.
• Oven-Safe Skillet, Braising Pan, or Dutch Oven: Not an ingredient but worth noting here. You'll need a 12-inch deep skillet or pan that is safe to use on both the stovetop and in the oven.  I use cast-iron pans for 90% of my cooking, and it's the perfect candidate for this job.

See the recipe card below for quantities.

Step-by-Step Instructions for Baked Gnocchi

1. Step 1:  Preheat Oven, Cook Sausage, Aromatics & Spinach: Preheat your oven to 375°F. This high temperature ensures the cheese gets beautifully golden and bubbly on top while the gnocchi cooks through perfectly. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon into bite-sized crumbles. Cook for 6-8 minutes until browned and cooked through with crispy edges. The caramelization here is key for flavor, so don't rush this step. Reduce to medium heat and add the diced onion to the pan with the sausage and cook for 3-4 minutes until softened and translucent. Add the minced garlic, Italian seasoning, kosher salt, black pepper, and red pepper flakes (if using), and cook for another 30 seconds until fragrant. Don't let the garlic burn.

2. Step 2:  Build the Sauce
   Pour in the crushed tomatoes or tomato sauce and water, stirring to combine everything. Bring the mixture to a gentle simmer for 5 minutes.

Tips for Perfect Baked Gnocchi with Sausage & Spinach

• Don't boil the gnocchi first. They cook perfectly in the sauce and absorb flavor.
• Make sure your skillet or dish can go from stovetop to oven. Cast iron skillets, enameled Dutch ovens, or oven-safe stainless steel pans work perfectly.
• Use freshly grated cheese for the best melt and flavor.
• Add a pinch of crushed red pepper flakes for gentle heat.
• The sauce should be slightly thinner than you want the final dish to be.  That's why I've added the water to this recipe. The gnocchi will absorb some liquid as they bake, naturally thickening everything.
• If you broil for extra color, don't walk away! Cheese can go from perfectly golden to burnt in seconds.
• Those few minutes of resting time after baking allow the sauce to set up slightly and make serving much easier and neater.

Baked Gnocchi Substitutions & Variations

• Protein Swap: I recommend using some form of Italian sausage seasoned with fennel seeds for the best flavor.  Chicken sausage and plant-based sausage options are great.  In a pinch, ground turkey and ground beef are also good options.
• Cheese Options: Try provolone, fontina, or an Italian cheese blend.
• Vegetable Add-Ins: Mushrooms, zucchini, or roasted red bell pepper blend beautifully with the sauce.
• Pasta Swap: Cauliflower gnocchi, cheese tortellini, rigatoni, cavatappi, or penne pasta.

Dietary Variations

• Gluten-Free: Use gluten-free gnocchi.  I've found success with DeLallo brand gluten-free packaged gnocchi, but I'm sure other brands are delicious as well.  Check the full list of ingredients to ensure your sausage and tomato sauce are gluten-free.
• Low-Carb/Keto: Substitute gnocchi with cauliflower gnocchi or roasted cauliflower florets. Use sugar-free marinara sauce and increase the ratio of protein and vegetables to sauce.
• Vegetarian: Swap sausage for plant-based Italian sausage or sautéed mushrooms. Add cannellini beans or chickpeas for protein. Use vegetable stock if the sauce needs thinning.
• Dairy-Free: Use dairy-free mozzarella and nutritional yeast instead of Parmesan.  Here is a recipe for a vegan ricotta from my friend Jenn at Veggie Inspired!
• Vegan: Make both dairy-free and vegetarian substitutions above. Use vegan mozzarella and nutritional yeast, and plant-based sausage or additional vegetables with beans.

Equipment Needed

• Large Oven-Safe Skillet or Dutch Oven (12-inch cast iron, enameled cast iron, or stainless steel) OR regular skillet plus 9x13-inch baking dish
• Wooden Spoon or Spatula for breaking up sausage and stirring
• Chef's Knife and Cutting Board for prepping vegetables
• Measuring Cups and Spoons
• Garlic Press or Microplane (optional, for garlic)
• Cheese Grater

Storage Instructions

• Refrigerator: Store leftover baked gnocchi in an airtight container in the refrigerator for up to 3  days. The gnocchi will continue to absorb sauce as it sits, so it may be a bit thicker when reheated.
• Freezing: This dish can be frozen, though the gnocchi texture changes slightly (they become a bit softer). Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat individual portions in the microwave with a splash of water or chicken stock to loosen the sauce. For larger portions, reheat in a 350°F oven covered with foil for 15-20 minutes, then uncovered for 5 minutes to crisp the cheese. You can also reheat on the stovetop over low heat with a little extra water or chicken stock.
• Make-Ahead Tips: You can prepare the entire dish up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding a few extra minutes to the baking time if needed.

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