Creamy Tuscan Gnocchi Bake

Featuring La Spezia from Oak City Spice Blends

Easy. Elegant. Weeknight gourmet.

The La Spezia blend adds layered herbaceous depth — basil, rosemary, oregano, thyme — while garlic and onion notes make the sauce taste slow-simmered even though it comes together in minutes.

Serves: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Ingredients

• 1 lb shelf-stable or refrigerated gnocchi

• 2 tablespoons olive oil

• 1 small yellow onion, finely chopped

• 3–4 cloves garlic, minced

• 1–1½ tablespoons La Spezia (Oak City Spice Blends)

• 1 cup heavy cream

• 1 cup chicken broth (or vegetable broth)

• 1 cup sun-dried tomatoes, chopped (oil-packed, drained)

• 2 big handfuls fresh spinach

• ½ cup grated Parmesan

• 1 cup shredded mozzarella (or fontina for luxury)

• Salt & pepper to taste

• Optional: crushed red pepper flakes, fresh basil for serving

Instructions

1. Preheat & Prep

Heat oven to 400°F.

Lightly oil an 8×8 or similar baking dish.

2. Build the Tuscan Base

In a large skillet, heat olive oil over medium.

Add the onion and cook until softened, about 3–4 minutes. Add garlic and cook 30 seconds until fragrant. Stir in La Spezia — let the herbs bloom in the warm oil.

3. Make the Creamy Sauce

Pour in the cream and broth.

Add the sun-dried tomatoes.

Simmer 2–3 minutes until slightly thickened.

4. Add the Gnocchi

Stir the uncooked gnocchi directly into the sauce.

Let it simmer gently for 2 minutes so it begins to soften. Fold in the spinach until wilted.

5. Bake Until Bubbly

Pour everything into the baking dish.

Top with Parmesan and mozzarella.

Bake 12–15 minutes, then broil 1–2 minutes for golden cheesy goodness.

6. Serve Like a Chef

Let rest 5 minutes. Garnish with fresh basil or a pinch more La Spezia. Serve with crusty bread or a simple green salad.