Ingredients
Main 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)
Instructions
- Preheat the Oven: Preheat your oven to 200°C to prepare it for baking the gnocchi dish.
- Prepare the Sauce: Heat the olive oil in a medium, oven-safe, hob-safe pan over medium heat. Sauté the finely chopped onion for about 5 minutes until soft and translucent. Add the minced garlic and chopped rosemary, cooking until the garlic softens and becomes fragrant.
- Create the Creamy Tomato Base: Pour in the passata and bring the mixture to a gentle simmer. Whisk in the ricotta cheese until the sauce turns smooth and creamy. Season with salt and pepper to your liking.
- Assemble the Dish: Add the washed baby spinach and potato gnocchi to the sauce in the pan. Stir gently to coat the gnocchi evenly and help the spinach wilt. If using, sprinkle grated Parmesan cheese over the mixture and then layer the sliced fresh mozzarella evenly on top.
- Bake to Perfection: Place the pan in the preheated oven and bake for approximately 25 minutes, or until the cheese is bubbling and develops a golden crust on top. Remove from oven and let it cool slightly before serving.
Notes
- Ensure to use an oven-safe and hob-safe pan or dish to allow cooking both on the stovetop and in the oven without transferring.
- You can substitute fresh mozzarella with shredded mozzarella if preferred.
- Adding Parmesan is optional but highly recommended for extra flavor.
- Serve hot as a hearty main course alongside a fresh green salad.
- For a vegetarian option, verify that the cheeses used do not contain animal rennet.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
