Spelt Creamy Tomato Gnocchi Bake

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

Tomato cream sauce with garlic and tomato paste being stirred in a saucepan for the gnocchi bake

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.

Portion of spelt gnocchi bake in a wide bowl with crispy breadcrumb top and red wine alongside

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Cooking Method: Oven

Cuisine: Italian-inspired

Courses: Main Course

Difficulty: Easy

Cooking Temp: 200 C

Servings: 4

Estimated Cost: 2.80

Calories: 490

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten, Vegetarian

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

500 g store-bought potato gnocchi (vacuum-packed or fresh chilled)
2 tbsp olive oil
4 garlic cloves, finely minced
1 tbsp tomato paste
400 g crushed canned tomatoes (one standard can, drained of excess liquid)
120 ml double cream (approx. 1/2 cup)
1 tsp dried oregano
1/4 tsp chilli flakes (adjust to taste)
3/4 tsp fine sea salt
1/4 tsp black pepper, freshly ground

Topping

125 g low-moisture mozzarella, grated (approx. 1 cup grated)
60 g day-old spelt bread, blitzed into coarse crumbs (approx. 1 cup loosely packed crumbs)
1 tbsp olive oil (to dress the breadcrumbs)
1 pinch flaky salt (for finishing)
small handful fresh basil leaves (optional, to serve)

Instructions

Prepare

1
Heat the oven to 200 C / 390 F. Lightly oil a 9x13 inch baking dish.
2
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.
3
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

4
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.
5
Add the tomato paste and stir for 30 seconds until it darkens slightly.
6
Add the crushed tomatoes, oregano, chilli flakes, salt, and black pepper. Stir and simmer for 5 minutes until the sauce thickens slightly.
7
Remove the pan from the heat. Stir in the double cream until the sauce is smooth and a pale orange colour.

Assemble and bake

8
Spread the dry gnocchi in a single layer in the prepared baking dish.
9
Pour the tomato cream sauce evenly over the gnocchi, making sure all pieces are covered.
10
Scatter the grated mozzarella over the top in an even layer.
11
Spoon the toasted spelt breadcrumbs over the mozzarella. Finish with a pinch of flaky salt.
12
Cover the dish tightly with foil and bake for 15 minutes.
13
Remove the foil and bake for a further 10 minutes until the breadcrumbs are deep golden and the sauce is bubbling at the edges.
14
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.

Keywords: spelt creamy tomato gnocchi bake, baked gnocchi recipe, spelt breadcrumb gnocchi, vegetarian gnocchi bake, creamy tomato pasta bake

Equipment

9x13 inch ceramic or glass baking dish
medium saucepan
food processor (for breadcrumbs)
wooden spoon
aluminium foil
chef's knife and cutting board

Tips

Spread the gnocchi in a single layer so every piece makes contact with the sauce.
Toast the spelt breadcrumbs in a dry pan for 2 minutes before adding to the top for extra crunch.
Cover the dish with foil for the first 15 minutes, then uncover to brown the top.
Add a tablespoon of tomato paste with the garlic to deepen the sauce colour and flavour.
Pull the dish out when the edges are bubbling and the breadcrumbs are deep golden, not just pale.

Variations

Add 150 g cooked Italian sausage or chorizo to the sauce before baking for a meaty version.
Stir a large handful of baby spinach into the sauce before topping for extra greens.
Swap mozzarella for smoked scamorza and add a pinch of smoked paprika for a smoky finish.

Storage and Reheating

Store leftovers in the baking dish covered with foil, or transfer to an airtight container. It keeps well in the fridge for up to 3 days.

Reheat in the oven at 180 C / 350 F for 15 minutes, covered, until the centre is hot. You can add a splash of cream or water to loosen the sauce if it has thickened overnight.

This dish doesn't freeze well. The gnocchi turn grainy once frozen and thawed. Stick to fridge storage for best results.

Serving Suggestions

A simple green salad dressed with lemon and olive oil balances the richness of the sauce. Keep it undressed until just before serving so it stays crisp alongside the hot bake.

Crusty spelt bread on the side is practical for scooping up the tomato cream from the dish. A glass of light red, like a Barbera or Montepulciano, holds up well against the tomato base.

For a more substantial spread, pair it with roasted courgette or wilted cavolo nero. Both handle the richness well without competing with the flavours in the bake.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-creamy-tomato-gnocchi-bake/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!