Mozzarella gnocchi bake

Name: Mozzarella gnocchi bake
Cook time: 25 min
Yield: 4

with broccolini and herb drizzle

Ready in around 25 mins

RECIPE FACT:

Gnocchi are 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 210_C (fan bake). Bring a large pot of salted water to the boil over a high heat and boil the kettle.

1. To cook the gnocchi:

Once the pot of water is boiling add the gnocchi and cook for 2-3 mins. Drain well into a colander. Place back into the cooking pot, drizzle with olive oil and fold through the peas and baby spinach until slightly wilted. Season well with black pepper.

2. To cook the gnocchi bake:

Place the gnocchi and vegetables in an oven proof dish. Pour over the red wine ragu and sprinkle over the mozzarella and parmesan cheese. Place in the oven and bake for 10-15 mins until the cheese is melted and golden.

3. To cook the broccolini:

Place boiling water into a pot from the kettle, season with salt and bring up to the boil over a high heat. Trim the woody ends off the broccolini. Once boiling add the broccolini and cook for 2-3 mins. Drain into a colander. Remove the Italian parsley leaves from their stalks and chop roughly.

To serve:

Spoon cheesy tomato and spinach gnocchi bake onto plates and serve broccolini on the side dolloped with basil cream. Sprinkle with chopped parsley.

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