Cheesy Baked Gnocchi Casserole Recipe With Butternut Squash & Spinach | Vegetarian

Cheesy Baked Gnocchi Casserole Recipe With Butternut Squash & Spinach

I was in a mood at the grocery store the other day and bought a package of gnocchi on the pasta aisle. I’ve never cooked gnocchi before, so once I had it, I had to figure out what to do with it.

I looked at
gnocchi recipes online for inspiration and came up with this dish. Serve this creamy, satisfying recipe with a salad.

Cuisine: Italian / American

Prep Time: 15 minutes

Cook Time: 45 to 50 minutes

Total Time: 1 hour

Servings: 4


  • 1 package (17.6 ounces) potato gnocchi, cooked according to package directions and rinsed under cold water
  • 2 packages (10 ounces) frozen butternut squash, cooked according to package directions
  • 1 package (9 ounces) frozen steamable spinach
  • 2 eggs
  • 4 cups milk or cream (I used almond milk)
  • 1/2 teaspoon finely grated nutmeg
  • 1 teaspoon sage
  • 3/4 – 1 cup shredded mozzarella cheese

Here’s how to make it: 

  1. Combine cooked gnocchi, squash, spinach, eggs, milk, nutmeg and sage. Toss with half of cheese. Pour into a greased round baking dish. Top with the remaining cheese. 
  2. Bake in a preheated 400-degree F oven for about 45 to 50 minutes. 

Note: What I really meant to use with this recipe instead of the milk was jarred alfredo sauce, but I dumped in the milk before remembering that. However, a little alfredo sauce dribbled on top just adds a little more creamy goodness!

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.

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