Creamy Gnocchi Bake
This quick-to-make supper will be on the table in under an hour – simply serve with a crisp green salad. You’ll find packs of potato gnocchi near the fresh pasta in the supermarket.
Ready in 45 minutes
2 x 500g packs fresh gnocchi
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, peeled and crushed
100g baby spinach leaves
2 x 350g tubs fresh cheese sauce
150g mozzarella cheese ball, drained and sliced
8 cherry tomatoes, halved
Lemon slices and baby spinach leaves, to garnish
1 Preheat the oven to 200C, 180C fan, Gas Mark 6. Bring a large pan of lightly salted water to the boil. Add the gnocchi and boil for 3-4 minutes until they rise to the surface. Drain well and transfer to a large ovenproof dish.
2 Heat the oil in a frying pan over a medium heat. Add the onion and fry for 4-5 minutes until tender. Stir in the garlic and spinach and cook for a 2-3 minutes, stirring, until the spinach has wilted. Spoon over the gnocchi and stir gently to mix. Spoon over the cheese sauce. Top with the mozzarella cheese.
3 Bake in the preheated oven for 30 minutes until golden and bubbling. Top with the tomatoes and serve garnished with lemon slices and baby spinach leaves.
For a lighter dish replace the cheese sauce with 2 x 350g tubs fresh tomato pasta sauce and top with grated reduced fat Cheddar and Parmesan.