Baked gnocchi with tomato and spinach
If you haven't tried baked gnocchi yet you are in for a treat. Crispy gnocchi is baked in a rich tomato and spinach sauce topped with melted cheese. This is a one dish meal that the whole family will adore.
Equipment
- Oven dish
- Bowl
- Colander or slotted spoon
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 3 cloves garlic crushed
- 1 red pepper (capsicum) chopped
- 800 g tinned chopped tomatoes 2 x 400g tins
- 100 g spinach finely shredded*
- Handful torn basil leaves
- 600 g gnocchi
- Salt and pepper
- 50 g grated cheese for topping I used Violife vegan cheese
Instructions
- Preheat the oven to 180°C/200°C (fan)/gas mark 6.
- Place a chopped onion, 3 cloves crushed garlic and a chopped red pepper into a large roasting tin and drizzle with 2 tablespoons olive oil. Stir to mix and then bake in the oven for 20 minutes, stirring half way.
- Add your two tins of chopped tomatoes, some torn basil leaves and 100g shredded spinach. Stir to mix and return to the oven for 5 minutes.
- Meanwhile boil the kettle. Place the gnocchi in a heatproof bowl and pour boiling water over it.
- Leave for two minutes then drain using a colander or a slotted spoon.
- Remove the tomato sauce from the oven, season with salt* and pepper if required, and add the gnocchi.
- Stir well.
- Add the grated cheese.
- Return to the oven for 20 minutes or until the top is turning golden and the cheese is bubbling.
Notes
- Nutritional information is approximate and is intended as a guide only.
- Frozen chopped spinach could be used instead - defrost first and drain off any excess water.
- Don’t add extra salt if feeding this to a baby or toddler - cheese contains enough salt for babies.
Nutrition
Calories: 407kcalCarbohydrates: 67gProtein: 12gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 895mgPotassium: 637mgFiber: 7gSugar: 7gVitamin A: 3595IUVitamin C: 66mgCalcium: 192mgIron: 8mg
Tried this recipe?Let us know how it was!