Dinner Oven baked Pasta Recipes School Night Meals

Baked Gnocchi with mushrooms, spinach and courgette

This is a really quick satisfying midweek meal that only takes 30 minutes to make, just what you need after a busy day.

It’s a great vegetarian dish and because it uses gnocchi instead of pasta you get some added comfort from the dish.

Baked Gnocchi

This recipe will serve 2.

You need:

  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 2 tinned tomatoes
  • 1 tsp oregano
  • A handful of mushrooms, about half a pack, ripped up.
  • 1 courgette, chopped
  • 2 handfuls baby spinach
  • Mozzarella
  • Breadcrumbs, if you have it.


  • Make a quick tomato sauce in a saucepan. Fry off the garlic and onions on a medium heat and then add the tomatoes and oregano. Bring to a simmer and then leave on the heat.
  • Then put an ovenproof frying pan or skillet on a high heat, add some olive oil and then the mushrooms.
  • Once e mushrooms start to go golden add the courgettes.
  • Fry for a further 3 minutes, once golden switch off the heat and rip up the spinach into the pan.
  • By now the sauce should have nicely reduced, so spoon into the pan.
  • With the sauce ready switch the grill on and cook the gnocchi in boiling water, once it all rises to the surface drain and mix into the sauce.
  • Rip the mozzarella over the top and sprinkle the breadcrumbs around.
  • Then it’s under the grill for a few minutes until everything is melted and golden.

Now you just need to eat and enjoy it.