Baked Gnocchi with Ricotta, Spinach, and Smoky Tomato Sauce
Baked gnocchi layered with ricotta and spinach, coated in onion, garlic, smoked tomato sauce, and mozzarella.
- 1000 g Potato gnocchi (shelf stable)
- 800 g Tinned chopped tomatoes
- 250 g Ricotta cheese
- 200 g Fresh spinach
- 1 medium Onion
- 3 cloves Garlic cloves
- 1 tsp Smoked paprika
- 1 tsp Dried oregano
- 100 g Mozzarella cheese (grated)
- 2 tbsp Olive oil
- 15 leaves Fresh basil leaves
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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 your oven to 200°C (180°C fan/Gas Mark 6). Lightly grease a large ovenproof dish.
- Step 2
Prepare the sauce: Heat 15ml of olive oil in a large saucepan over medium heat. Finely chop the onion and sauté for 5-7 minutes until softened.
- Step 3
Add the minced garlic, smoked paprika, and oregano. Cook for 1 minute until fragrant.
- Step 4
Pour in the chopped tomatoes. Bring to a simmer, season well with salt and black pepper, and cook gently for 10 minutes, allowing the flavours to meld.
- Step 5
While the sauce simmers, prepare the ricotta filling: In a bowl, mix the ricotta cheese with the fresh spinach (ensure spinach is washed well). Season lightly.
- Step 6
Cook the gnocchi according to package instructions (usually until they float, about 3 minutes). Drain well.
- Step 7
Assemble the bake: Stir about two-thirds of the tomato sauce into the cooked gnocchi in the saucepan. Transfer this mixture to the prepared ovenproof dish.
- Step 8
Dollop spoonfuls of the ricotta and spinach mixture evenly over the gnocchi. Pour the remaining tomato sauce over the top.
- Step 9
Sprinkle the grated mozzarella evenly over the top layer.
- Step 10
Bake for 15-20 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown.
- Step 11
Garnish with fresh basil leaves before serving.
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