This bake pulls together in one dish with almost no effort. The gnocchi go straight from the bag into the sauce, no boiling required before they hit the oven.
The tomato cream sauce is simple: canned tomatoes, a little cream, garlic, and a pinch of chilli flakes. It thickens as it bakes and coats each gnocchi without going stodgy.
The spelt breadcrumb topping is what sets this apart. Toasted spelt crumbs add a faint nuttiness and stay crisp even after the dish rests. It’s the contrast in texture that makes each bite work.
This is a reliable weeknight dinner. You can assemble it in the afternoon and bake when ready.
Why You’ll Love This Recipe
- No pre-boiling needed – gnocchi cook straight in the sauce
- Spelt breadcrumb topping stays crisp, not soggy
- Assembles in 15 minutes, oven does the rest
- One baking dish means minimal washing up
Ingredient Notes
- Store-bought potato gnocchi: Shelf-stable vacuum-packed gnocchi work well here. Fresh chilled gnocchi also work but may need 2-3 fewer minutes in the oven.
- Canned crushed tomatoes: Use a 400 g can of good quality crushed or finely chopped tomatoes. Passata works too but gives a slightly thinner sauce.
- Double cream: Double cream holds the sauce together and resists splitting in the oven. Single cream can separate slightly at high heat, so stick to double if you can.
- Spelt breadcrumbs: Blitz day-old spelt bread in a food processor for coarse crumbs. White spelt or wholegrain spelt both work. Panko is a backup but misses the nutty flavour.
- Mozzarella: Low-moisture mozzarella melts more evenly and doesn’t release excess water into the sauce. Fresh buffalo mozzarella can be used but pat it dry first.
- Garlic: Four cloves gives a noticeable but not sharp garlic flavour once it cooks down in the sauce. Reduce to two cloves for a milder result.
Spelt Creamy Tomato Gnocchi Bake
Description
Spelt flour gives the breadcrumb topping a nutty depth that plain white crumbs can't match, while the tomato cream sauce stays loose enough to keep every gnocchi soft through baking.
Ingredients
Gnocchi and sauce
Topping
Instructions
Prepare
- Heat the oven to 200 C / 390 F. Lightly oil a 9x13 inch baking dish.
- In a food processor, blitz the day-old spelt bread into coarse crumbs. Transfer to a small bowl, toss with 1 tbsp olive oil, and set aside.
- Toast the dressed breadcrumbs in a dry frying pan over medium heat for 2 minutes, stirring often, until lightly golden. Remove from heat.
Make the sauce
- Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant, not coloured.
- Add the tomato paste and stir for 30 seconds until it darkens slightly.
- Add the crushed tomatoes, oregano, chilli flakes, salt, and black pepper. Stir and simmer for 5 minutes until the sauce thickens slightly.
- Remove the pan from the heat. Stir in the double cream until the sauce is smooth and a pale orange colour.
Assemble and bake
- Spread the dry gnocchi in a single layer in the prepared baking dish.
- Pour the tomato cream sauce evenly over the gnocchi, making sure all pieces are covered.
- Scatter the grated mozzarella over the top in an even layer.
- Spoon the toasted spelt breadcrumbs over the mozzarella. Finish with a pinch of flaky salt.
- Cover the dish tightly with foil and bake for 15 minutes.
- Remove the foil and bake for a further 10 minutes until the breadcrumbs are deep golden and the sauce is bubbling at the edges.
- Rest for 5 minutes before serving. Scatter fresh basil leaves over the top if using.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 490kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 10g50%
- Cholesterol 50mg17%
- Sodium 720mg30%
- Potassium 420mg12%
- Total Carbohydrate 56g19%
- Dietary Fiber 4g16%
- Sugars 7g
- Protein 16g32%
- Vitamin A 950 IU
- Vitamin C 12 mg
- Calcium 220 mg
- Iron 3 mg
- Vitamin E 2 mg
- Vitamin K 10 mcg
- Thiamin 0.2 mg
- Riboflavin 0.3 mg
- Niacin 4 mg
- Vitamin B6 0.3 mg
- Folate 35 mcg
- Vitamin B12 0.6 mcg
- Phosphorus 210 mg
- Magnesium 42 mg
- Zinc 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Do not boil the gnocchi before baking - they cook fully in the sauce.
- Toast spelt breadcrumbs in a dry pan before topping for guaranteed crunch.
- Cover with foil for the first 15 minutes to prevent the crumbs from over-browning.
- Add the cream off the heat before pouring over the gnocchi to avoid splitting.
- Rest the bake for 5 minutes before serving so the sauce firms up slightly.
