Cherry Tomato & Spinach Gnocchi Bake
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Tossed in a creamy sauce, topped with melty mozzarella balls and cherry tomatoes. This one-pot gnocchi bake, is comfort food at it’s best.
Prep Time:
10 minutes
Cook Time:
10 minutes
Makes:
4 portions
Not Suitable for Freezing
Ingredients
- 1 tbs Olive oil
- 1 large shallot, sliced
- 1 clove of garlic, crushed
- 50g baby spinach
- 100mls double cream
- 2x 220g Piccolo Cherry Tomatoes, halved
- 25g Parmesan, grated
- ½ lemon juice
- 3 tbs basil, chopped
- 400g fresh gnocchi
- 25g mini mozzarella balls
Method
- Pre heat the oven to 180 C.
- Heat the oil in a deep frying pan or wok. Add the shallots & fry for 5 minutes. Add the garlic & spinach. Fry until wilted.
- Add the cream and bring up to the boil.
- Remove from the heat & add the tomatoes, Parmesan, lemon & basil.
- Cook the gnocchi in boiling salted water according to the packet instructions.
- Reserve 50 mls of cooking water before draining.
- Add the gnocchi & reserved water to the sauce. Season with salt & pepper.
- Spoon into an oven proof dish & scatter with mini mozzarella balls.
- Place under a hot grill for 8-10 minutes until golden brown.
