Tender gnocchi blanketed in a creamy tomato sauce, speckled with fresh spinach and topped with melty cheese. Gorgeous!
Ingredients
For the cheesy baked gnocchi with spinach
- 2 tablespoons olive oil
- ½ onion — finely diced
- 2 cloves garlic — crushed
- 340g tomato passata
- ½ cup vegetable, chicken or beef stock
- ¼ cup mascarpone
- ½ teaspoon salt
- A handful of fresh basil — torn
- 450g gnocchi
- 1 cup baby spinach, plus extra to garnish
- 200g mozzarella — grated
- ¼ cup finely grated parmesan
Method
For the cheesy baked gnocchi with spinach
- Preheat the oven to 200°C (180°C fan bake).
- Heat the oil in a large saucepan over a medium-low heat. Add the onion and garlic and sauté until translucent.
- Add the passata and stock. Bring to a low simmer.
- Add the mascarpone, salt and basil and mix well.
- Add the gnocchi and spinach and stir to coat evenly.
- Pour into an oven dish. Top with the mozzarella and parmesan.
- Bake for 15–20 minutes or until gooey and golden brown on top.
- Garnish with extra baby spinach leaves to serve.