Tomato and mozzarella gnocchi bake

Name: Tomato and mozzarella gnocchi bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 500 g Gnocchi; 500 g Passata; 1 Onions, finely chopped; 0.5 Garlic, cloves, crushed; 20 ml Olive oil; 3 g Dried oregano; 3 g Caster sugar; 100 g Spinach; 125 g Mozzarella, torn; 30 g Vegetarian hard cheese, grated; 3 g Salt

Soft potato gnocchi baked in a simple tomato sauce under bubbling mozzarella, with no boiling needed.

Ingredients

500 g Gnocchi
500 g Passata
1 Onions, finely chopped
0.5 Garlic, cloves, crushed
20 ml Olive oil
3 g Dried oregano
3 g Caster sugar
100 g Spinach
125 g Mozzarella, torn
30 g Vegetarian hard cheese, grated
3 g Salt

Method

Heat the oven to 220°C (200°C fan). Soften the onion in the oil in a pan for 5 minutes, then add the garlic for 1 minute.
Add the passata, oregano, sugar and salt and simmer for 8 minutes.
Stir the spinach into the hot sauce until it wilts.
Tip the gnocchi straight from the pack into an ovenproof dish, pour over the sauce and mix.
Scatter over both cheeses and bake for 20 minutes, until bubbling and golden.