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Tomato & Spinach Gnocchi Bake
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Tomato & Spinach Gnocchi Bake

Vegetarian recipe with the Italian favourite of gnocchi in a herby tomato sauce with spinach, topped with melted cheese
Course Main Course
Cuisine Italian
Keyword Gnocchi
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 509kcal
Author katsvegkitchen

Ingredients

  • 1 tbsp Vegetable oil
  • 1 White onion medium sized
  • 1 Red bell pepper
  • 3 cloves Garlic
  • 250 g Fresh spinach
  • 400 g Chopped tomatoes
  • 1 tbsp Tomato puree
  • 2 tsp Mixed herbs
  • 1 tsp Salt
  • 500 g Gnocchi
  • 125 g Mature cheddar or mild cheddar, grated
  • 125 g Mozzarella

Instructions

  • Pre-heat your oven to 200C Fan/425F/Gas Mark 7
  • Heat up the oil in a large saucepan on a low heat, chop up the onion, pepper and garlic and add them to the saucepan. Cook for around 5 minutes until soft
  • Then add the spinach and cook until it all wilts down
  • Add the chopped tomatoes, tomato puree, mixed herbs and salt. Bring to a gentle simmer
  • While the sauce is simmering, bring some water to the boil in another saucepan and add the gnocchi, check the pack for instructions, but most gnocchi takes 2-3 minutes to cook and it's done when it rises to the surface of the water
  • Drain the gnocchi and mix it into the sauce, then pour the whole lot into a large baking dish
  • Tear the mozzarella up and arrange over the top, then add the grated cheddar all over
  • Cook in the oven for 15-20 minutes, or until the cheese is golden all over and the sauce is bubbling
  • Serve immediately, or allow to cool fully and store in the fridge for 2-3 days. It can be reheated either in the microwave, or in the oven

Nutrition

Calories: 509kcal | Carbohydrates: 57g | Protein: 23g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 58mg | Sodium: 1600mg | Potassium: 720mg | Fiber: 6g | Sugar: 6g | Vitamin A: 7457IU | Vitamin C: 68mg | Calcium: 515mg | Iron: 8mg