Description
Oven baked potato gnocchi with cherry tomatoes, mozzarella and fresh spinach.
Ingredients
Units
Scale
- 500 g potato gnocchi
- 4 tablespoons extra virgin olive oil
- 4 cloves of garlic, finely diced
- 2 white onions, diced
- 500 g cherry tomatoes, halved
- 100 ml white wine
- 2X400g tin of butter beans or cannellini beans, rinsed and drained
- 400 g fresh spinach
- 40 g parmesan, finely grated
- 125 g ball of mozzarella, drained and cut into small chunks
- A few basil leaves, roughly torn up
- Juice of half a lemon
- Salt and pepper
Instructions
- Preheat the oven to fan 180℃ / 200℃ / 400℉. Spray an oven dish with cooking spray and put a large pan of water on the heat to come up to the boil while you do other things.
- Heat the olive oil in the largest frying pan you have (that has a lid) over a low heat and add the onion. Fry gently until the onion starts to soften and then add the garlic and fry for another 2 minutes.
- Add the cherry tomatoes, lemon juice and basil leaves and cook for 2 minutes. Add the wine and leave to simmer gently until the tomatoes start to wrinkle and burst.
- Add the beans, season with salt and pepper and allow to simmer for 5 minutes, stirring occasionally.
- Add the spinach and allow it to wilt – this is a bit of a pain as the spinach has so much volume but just keep poking it down and stirring. You can also cover it with a lid to help hurry the process along.
- The pan of water should be boiling now, so put the gnocchi in and cook until they start to bob up to the surface (this normally takes about 3 minutes for shop bought gnocchi).
- Reserving a small mugful of their starchy cooking water, drain the gnocchi. Add them into the sauce and gently stir in, adding around 2-3 tbsp (or more if needed) of the cooking water to loosen it up.
- Transfer the gnocchi mixture to the prepared oven dish and top it with the pieces of mozzarella and the grated parmesan.
- Bake for 15-20 minutes. Allow to rest for a few minutes before serving.
Notes
- Cannellini beans or butter beans work equally well in this recipe.
- I always use alcohol free white wine in my recipes!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 309.15kcal