Ingredients

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

Method

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

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.

Veg Box Recipes Newsletter