The Best And Easiest Gnocchi Bake

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

500 g potato gnocchi

2 tbsp olive oil

1 medium onion (finely chopped)

2 cloves garlic (minced)

500 g passata

250 g ricotta

3 sprigs rosemary (finely chopped)

½ bag baby spinach (washed)

140 g fresh mozzarella (sliced)

200 g Parmesan (grated (optional)

Directions

Preheat the Oven:

Preheat your oven to 200°C.

Prepare the Sauce:

In a medium, oven-safe, hob-safe pan or dish, heat the olive oil over medium heat. Sauté the finely chopped onion until it becomes soft and translucent, about 5 minutes. Add the minced garlic and rosemary, continuing to cook until the garlic is soft and fragrant.

Create the Creamy Tomato Base:

Pour in the passata and bring the mixture to a gentle simmer. Whisk in the ricotta until your sauce is smooth and creamy. Season with salt and pepper to taste.

Assemble the Dish:

Add the baby spinach and gnocchi to the pan, stirring to coat the gnocchi and wilt the spinach. If using, grate the Parmesan cheese over the mixture. Layer the sliced mozzarella evenly on top.

Bake to Perfection:

Place the pan in the preheated oven and bake for about 25 minutes, or until the cheese is bubbling and turns golden.

Nutrition

• Calories: 489 kcal
• Total Fat: 25 g
• Saturated Fat: 13 g
• Unsaturated Fat: 10 g
• Cholesterol: 62 mg
• Sodium: 1022 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
• Protein: 27 g