VegBox Recipes

Spinach Gnocchi Bake

Spinach and Gruyere cheese make a delicious combination in this gnocchi bake. If you don't have spinach, it also works well with kale or chard.


Serves 4

  • 250g potato gnocchi
  • 200g spinach
  • (or kale / chard)
  • 150g packet of Mozarella cheese
  • 2 cloves garlic
  • 1 medium onion
  • 150g Gruyere or similar cheese, grated
  • ¼ teaspoon grated nutmeg
  • salt & pepper to taste
  • 1 tablespoon olive oil


  1. Pre-heat the oven to 180C / Gas Mark 4 / 350 F.

  2. Peel and finely chop the onion. Peel and crush the garlic.

  3. Heat the oil in a pan and sauté the onion and garlic until soft (about 6 minutes).

  4. Wash the spinach and chop roughly. Dry thoroughly.

  5. Add the spinach to the onion mixture and mix well. Cover and cook gently for 3 minutes until the spinach has wilted.

  6. Add the nutmeg and season with salt and pepper.

  7. Cook the gnocchi according to the packet instructions (usually just a few minutes in boiling water).

  8. Put the gnocchi in an oven-proof dish.

  9. Spoon the spinach mixture on top of the gnocchi and add the Gruyere. Mix a little, but not too much.

  10. Slice the Mozarella and place on top of the mixture.
  11. Bake in a pre-heated oven for 25 minutes, or until the Mozarella topping is bubbling and lightly browned.

Time From Cupboard-To-Table

About 45 minutes

Notes & Variations on Spinach Gnocchi Bake

For a protein-packed variation, sprinkle a couple of handfuls of mixed seeds on top of the Mozarella, before baking.


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