Gnocchi Bake with Tomatoes and Spinach

Golden-baked gnocchi in a spicy tomato sauce with spinach and melted mozzarella. A hearty dish that comes together quickly on the table.

By Beeny · 3 servings · 35 minutes

Ingredients

• 500 g Potato gnocchi
• 400 g Passata (strained tomatoes)
• 1 Stück Onion
• 2 Stück Garlic cloves
• 150 g Baby spinach leaves
• 125 g Mozzarella
• 50 g Parmesan, grated
• 2 EL Olive oil
• 1 TL Dried oregano
• 1 Prise Chili flakes
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C, conventional heat (top and bottom). Finely dice the onion and chop the garlic.
2. Heat the olive oil in a large, ovenproof pan. Sweat the onion until translucent, then briefly fry the garlic along with it.
3. Add the spinach and let it wilt. Stir in the passata and season with oregano, chili flakes, salt and pepper. Let it simmer briefly.
4. Add the whole gnocchi to the tomato sauce and cook for another 3 to 4 minutes until they are lightly browned. Turn them occasionally while cooking.
5. Drain the mozzarella, tear it into slices and distribute over the gnocchi. Sprinkle the Parmesan on top.
6. Place the pan in the oven and bake the bake for about 15 minutes until the cheese is golden brown and bubbling. Serve hot.