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A rich tomato sauce with spinach and melted mozzarella spooned over soft gnocchi, all cooked in one pan and finished in the oven until the gnocchi is tender all the way through. A kid-friendly weeknight dinner ready in under 40 minutes.
Vilhjálmur Stefánsson
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Preheat the oven to 220°C (200°C fan). Heat the olive oil over medium heat in an ovenproof pan or baking dish and fry the onion for about 3 minutes until softened.
Add the garlic and fry for 1 more minute until fragrant.
Pour in the canned tomatoes along with the sugar, Italian seasoning, salt and pepper to taste. Simmer gently for about 6 minutes until the sauce visibly thickens.
Stir the raw gnocchi and spinach into the sauce and cook for about 4 minutes until the spinach wilts - don't pre-boil the gnocchi, it cooks through in the sauce and the oven.
Scatter the mozzarella chunks and grated parmesan over the top.
Place the pan or dish in the oven and bake for about 14 minutes, until the cheese is melted and golden. Cut or press into a piece of gnocchi to make sure it's soft all the way through - don't rely on the cheese colour alone.
Remove from the oven and let rest for 2 minutes. Sprinkle with fresh basil and serve - put chili flakes on the table for anyone who wants extra heat.
Based on 9 of 10 ingredients — the rest are missing nutrition data.
Estimated — calculated from ingredient data, not lab-tested. The Nutri-Score is derived from the same figures.
Per serving
437
kcal
Calories
20.1
g
Protein
18.2
g
Fat
47.6
g
Carbs
3.6
g
Fiber
Keeps in the fridge for up to 2 days. Reheat gently in the oven or a pan rather than the microwave, since gnocchi can turn dense and rubbery when reheated too fast.
Written by Matinn's recipe assistant from the source recipe.
Round out the meal.
