Spinach and Sun-dried Tomato Gnocchi Bake
4 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 400 g Gnocchi
- 1 tsp Olive oil
- 1 Onion (diced)
- 2 Garlic clove (crushed)
- 350 g Passata
- 50 g Spinach
- 10 g Fresh basil (chopped (plus extra to serve))
- 85 g Sun-dried tomatoes
- 3 tablespoons Crème fraîche
- 150 g Mozzarella (grated; optional)
- 50 g Parmesan
- 1 pinch Fine sea salt and ground black pepper
Method
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Heat 1 tsp Olive oil and sauté 1 Onion and 2 Garlic clove until softened.
- Add 350 g Passata, 50 g Spinach, 10 g Fresh basil, 400 g Gnocchi, 85 g Sun-dried tomatoes, 3 tbsp Creme fraiche and 1 pinch Sea salt and black pepper.
- Mix well and simmer for 3-4 minutes.
- Top with 50 g Parmesan and 150 g Mozzarella.
- Bake in the oven for 15 minutes.
- Serve with more Parmesan and chopped basil.