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Home » Spinach and Tomato Baked Gnocchi

Spinach and Tomato Baked Gnocchi

Image of a chef holding a hot bowl

Spinach and Tomato Baked Gnocchi Recipe

A very, very morish dish. But go slowly at the table -- those gnocchi are more filling that they first seem to be!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Cooking Temperature 200 C / 400 F / Gas Mark 6
Course Pasta
Servings 4

Ingredients
  

  • 15 oz Spinach frozen
  • 1 pound Gnocchi fresh
  • 1 ½ cup Tomato Sauce
  • ½ pound Mozzarella Cheese cubed
  • ½ cup Parmesan Cheese grated
  • 1 tablespoon Olive Oil

Instructions
 

  • Chop the cheese into smallish cubes; set aside.
  • Grease an ovenproof dish; set aside.
  • Use the spinach (see tips) to create a layer on the bottom of your ovenproof dish.
  • Start oven heating.
  • Cook the gnocchi according to package directions (it's done when it starts to rise to the surface of the boiling water.) Drain, and layer it out on top of the spinach.
  • Make another layer with the tomato sauce, then scatter the cheese cubes around, then sprinkle with the parmesan and drizzle the oil around.
  • Pop in the oven and bake until bubbling and turning golden on top, about 25 minutes. Let rest for 3 to 5 minutes outside the oven, then send to the table.

Notes

Packages of frozen spinach often seem to be about 10 oz (280 g), so you'd need 1 ½ packages of those size. Instead, you can use 1 ½ pounds (675 g) of fresh spinach. If you use frozen, thaw and press and drain it first. If you use fresh, rinse it, shake only a bit of the water off, pop it in a pot, and wilt it for 2 to 3 minutes, then press and drain
Use a nice bottled or tinned pasta sauce that you like.
Use a 10 x 8 x 3 inch dish (25 x 20 x 7.5).
½ cup of grated Parmesan = 2 oz / 50g of cheese.
Tried this recipe?Let us know how it was!
This page first published: Jul 13, 2005 · Updated: Jan 28, 2021.

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Tagged With: Gnocchi, Pasta for Baking, Spinach, Tomatoes

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