Recipe Of The Week – Tomato, Spinach & Ricotta Baked Gnocchi
Our tomato, spinach & ricotta baked gnocchi is comfort food at its finest. With basic but flavourful ingredients, this recipe is quick and easy but thoroughly delicious.
Serves 4
Ingredients
- 2 x 400g canned tomatoes
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 tsp dried chilli flakes
- 2 tsp dried oregano
- 8 cherry tomatoes
- 1 red pepper, diced
- 5 anchovy fillets, finely chopped
- 2 tsp honey
- 500g premade gnocchi
- 100g baby spinach
- 240g ricotta
- Handful fresh basil leaves
- Green salad, to serve
Steps
- Heat 1 tbsp olive oil in a large sauce pan over a medium heat before adding the onions to saute for 10 minutes, or until softened
- Add the chilli, oregano, cherry tomatoes, pepper and canned tomatoes and simmer for 10 minutes
- If the sauce is a little too thick, fill ¼ – ½ can with water and add to the mixture
- Stir through the anchovies and honey as well as some salt and pepper
- Continue to simmer for another 5 minutes, add the spinach leaves in at the last minute as they will only take seconds to wilt
- Preheat the oven to 200C/180C fan
- Cook the gnocchi according to its instructions
- Once cooked, drain and add to the tomato sauce
- Pour everything into an oven proof dish and top with the ricotta cheese
- Pop it in the oven and bake for approximately 15 minutes, or until it looks delicious and bubbly
- Serve immediately with a large fresh salad and top with fresh basil leaves
