Baked spinach gnocchi

Name: Baked spinach gnocchi
Cook time: 25 min
Yield: 4

with basil pesto and cherry tomatoes

Ready in around 25 mins

RECIPE FACT:

Gnocchi is Italy’s take on dumplings and originate from the cooler north where potatoes are grown over grain crops.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
1. TO PREPARE THE VEGETABLES:

Slice the cherry tomatoes in half and place into a salad bowl with the mesclun. Cut the courgette into 1 cm cubes.
2. TO PREPARE THE GNOCCHI:

Place a non-stick frying pan over a medium-high heat with a generous drizzle of oil. Once hot add the courgette, season with salt and cook for 2-3 mins. Add the fresh spinach gnocchi and cook for 1-2 mins. Pour in the red wine ragu and cook for 30-60 secs. Remove from the pan into a small baking dish.
3. TO COOK THE BAKED SPINACH GNOCCHI:

Sprinkle the mozzarella and hemp crumb over the top of the gnocchi dish and bake in the oven for 8-10 mins or until the crumb is golden and the cheese is melted.
TO SERVE:

Spoon baked spinach gnocchi into bowls. Dollop with basil pesto and add a handful of mesclun on top.