Gnocchi can be tricky. On the pro side, they take only minutes to boil. On the con side, they can be a little unsatisfying, both in quantity and in flavour. They can be just a few little chewy bites and then they’re gone and you’re wondering how they went so fast. Not in this meal! This recipe retains the easiness of gnocchi to make, but then adds in bags of flavour (from the tomatoes) and texture and bulk (from the baked cheese and spinach). I’m converted to team gnocchi. I was considering actually making them from scratch myself, but you need to take a relationship like that one step at a time. Maybe soon I will be ready to take that step.
125g ball lot-fat mozzarella
40g sun dried tomatoes
100g fresh spinach
1 clove garlic
Takes 25 minutes to make
Stage one: Preheat the oven to 190C/fan 170C. Roughly chop the sun dried tomatoes and chop or crush the clove of garlic.
Stage two: Boil the gnocchi in a big pan until they rise to the top – this will take only a couple of minutes. Meanwhile, put the spinach in a colander. When the gnocchi are cooked, pour the whole pan into the colander – this will wilt the spinach. I love how efficient that is.
Stage three: Tip the gnocchi and spinach into a roasting tin and give them a mix to evenly distribute the spinach. Stir in the tomatoes, garlic and seasoning.
Stage four: Tear up the mozzarella and lay it over the top, and pop in the oven for 20 minutes until the cheese has melted and started to crisp. Serve immediately.