Tossed in a creamy sauce, topped with melted Mozzarella balls, this one pot Cherry Tomato & Spinach Gnocchi Bake is comfort food at it’s best.
For more comforting meal inspiration, next try this Spinach & Ricotta Lasagne!
Ingredients
1 tbsp olive oil
1 large shallot, sliced
1 clove of garlic, crushed
50g baby spinach
100ml double cream
2 x 220g pack Piccolo Cherry Tomatoes, halved
25g Parmesan cheese, grated (or vegetarian alternative)
Juice of 1/2 lemon
3 tbsp basil, chopped
400g fresh gnocchi
25g mini Mozzarella balls
1 large shallot, sliced
1 clove of garlic, crushed
50g baby spinach
100ml double cream
2 x 220g pack Piccolo Cherry Tomatoes, halved
25g Parmesan cheese, grated (or vegetarian alternative)
Juice of 1/2 lemon
3 tbsp basil, chopped
400g fresh gnocchi
25g mini Mozzarella balls
Method
- Pre heat the oven to 180C.
- Heat the oil in a deep frying pan or wok. Add the shallots and fry for 5 minutes. Add the garlic and spinach. Fry until wilted.
- Add the cream and bring up to the boil.
- Remove from the heat and add the tomatoes, Parmesan, lemon and basil.
- Cook the gnocchi in boiling salted water according to the packet instructions.
- Reserve 50ml of cooking water before draining.
- Add the gnocchi and reserved water to the sauce. Season with salt and pepper.
- Spoon into an ovenproof dish and scatter with mini Mozzarella balls.
- Place under a hot grill for 8 to 10 minutes until golden brown.
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