Baked Gnocchi with Creamy Ricotta, Spinach, and Smoky Tomato Sauce
Gnocchi is baked with smoky tomato sauce, wilted spinach and a ricotta filling, topped with grated vegetarian hard cheese.
- 500 g Potato gnocchi (pre-made)
- 800 g Tinned chopped tomatoes
- 250 g Ricotta cheese
- 200 g Spinach
- 3 cloves Garlic
- 1½ tsp Smoked paprika
- 1 tsp Dried oregano
- 50 g Vegetarian hard cheese (grated)
- 1 small Onion
- 3 tbsp Olive oil
- 10 leaves Fresh basil
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
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 large ovenproof dish (approx. 25x20cm).
- Step 2
Prepare the Smoky Tomato Sauce: Heat 1 tbsp of olive oil in a saucepan over medium heat. Sauté the finely chopped onion until soft (5 minutes). Add the minced garlic, smoked paprika, and oregano. Cook for 1 minute until fragrant.
- Step 3
Pour in the tinned chopped tomatoes. Bring to a simmer, season with salt and pepper, and cook for 10 minutes, allowing the flavours to meld and the sauce to thicken slightly.
- Step 4
Prepare the Ricotta Filling: In a bowl, mix the ricotta cheese with half of the grated vegetarian hard cheese, half of the chopped fresh basil, and a pinch of salt and pepper.
- Step 5
Wilt the spinach in a separate pan or microwave until fully wilted. Squeeze out as much excess water as possible.
- Step 6
Combine: Stir the cooked gnocchi, wilted spinach, and half of the ricotta mixture directly into the smoky tomato sauce in the saucepan. Mix gently until everything is coated.
- Step 7
Transfer the gnocchi mixture to the prepared ovenproof dish. Dollop the remaining ricotta mixture evenly over the top. Sprinkle with the remaining grated cheese and basil.
- Step 8
Bake for 15-20 minutes, or until the top is golden brown and bubbling. Let stand for 5 minutes before serving.
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