Spinach and Sun-dried Tomato Gnocchi Bake
A comforting Italian bake doesn't have to involve pasta. Try using gnocchi instead, packing it out with spinach and adding in some sundried tomato paste to give it an extra hit of flavour.
Servings: 4 people
Calories: 419kcal
Ingredients
- 400 g Gnocchi
- 1 teaspoon 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 tablespoon Creme fraiche
- 150 g Mozzarella grated; optional
- 50 g Parmesan
- 1 pinch Sea salt and ground black pepper
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Heat 1 teaspoon 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 tablespoon Creme fraiche and 1 pinch Sea salt and ground 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.
Notes
- If you wanted to add meat to this, then leftover shredded chicken or some chopped cooked bacon would work.
- If adding other vegetables, make sure they are quick cooking softer vegetables.
- You can use any cheese that melts well in this recipe.
- Top it with some fresh herbs, extra cheese and a sprinkling of pine nuts.
- A little bit of the starch water from the pan added to the sauce makes it lovely and silky, so don't drain all the water.
- If you don't have gnocchi, you could make this recipe with any pasta sauce instead - it's a great pasta sauce. It's also a good sauce to pour over chicken or salmon too.
Nutrition
Serving: 1portion | Calories: 419kcal | Carbohydrates: 54g | Protein: 22g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 880mg | Potassium: 1275mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2343IU | Vitamin C: 24mg | Calcium: 432mg | Iron: 8mg
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