Cherry Tomato & Spinach Gnocchi Bake

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!
Recipe Saved


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. Pre heat the oven to 180C.
  2. 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.
  3. Add the cream and bring up to the boil.
  4. Remove from the heat and add the tomatoes, Parmesan, lemon and basil.
  5. Cook the gnocchi in boiling salted water according to the packet instructions.
  6. Reserve 50ml of cooking water before draining.
  7. Add the gnocchi and reserved water to the sauce. Season with salt and pepper.
  8. Spoon into an ovenproof dish and scatter with mini Mozzarella balls.
  9. Place under a hot grill for 8 to 10 minutes until golden brown.

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