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Baked Gnocchi with Creamy Ricotta, Smoked Paprika, and Caramelised Shallots
Baked gnocchi in a passata tomato base with caramelised shallots, ricotta cream, spinach, and parmesan.
- 400 g Potato gnocchi
- 200 g Ricotta cheese
- 4 medium Shallots
- 3 cloves Garlic cloves
- 200 ml Passata (strained tomatoes)
- 100 g Fresh spinach
- ½ cube Vegetable stock cube
- 5 g Smoked paprika
- 2 g Dried oregano
- 30 g Parmesan cheese, grated
- 2 tbsp Olive oil
- ½ medium Onion
- ½ medium Bell pepper (red or yellow)
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C fan/Gas Mark 6). Lightly grease a medium ovenproof dish.
- Step 2
Caramelise Shallots: Thinly slice the shallots and half the onion. Heat 10ml olive oil in a small frying pan over low heat. Add the sliced shallots and onion. Cook very slowly, stirring occasionally, for 15-20 minutes until deep golden brown and sweet. Set aside.
- Step 3
Prepare the Tomato Base: In the same pan (or a saucepan), heat 10ml olive oil over medium heat. Add the remaining half of the onion, diced, and the diced bell pepper. Sauté for 5 minutes until softened. Add 2 crushed garlic cloves, 5g smoked paprika, and 2g oregano. Cook for 1 minute until fragrant.
- Step 4
Stir in the 200ml passata and the dissolved half stock cube. Simmer for 5 minutes to allow flavours to meld. Season with salt and pepper.
- Step 5
Prepare the Ricotta Cream: In a bowl, mix the 200g ricotta cheese with the caramelised shallots, 1 crushed garlic clove, and a pinch of salt and pepper.
- Step 6
Cook Gnocchi: Boil the 400g gnocchi according to package directions (usually 2-3 minutes until they float). Drain well.
- Step 7
Assemble and Bake: Gently fold the drained gnocchi into the tomato sauce. Stir in the 100g spinach until wilted. Transfer half of this mixture to the prepared oven dish. Dollop half of the ricotta mixture evenly over the top. Repeat with the remaining gnocchi mixture and ricotta.
- Step 8
Sprinkle the 30g grated Parmesan over the top. Bake for 15-20 minutes until the top is golden brown and bubbling. Let stand for 5 minutes before serving.
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