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Tomato Mozzarella Gnocchi

by Nakita Attard Vassallo Nakita Attard Vassallo

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Prep 5min
Cook 35min
Soft potato gnocchi baked in a rich tomato and basil sauce with melted mozzarella and spinach. A cosy, crowd-pleasing dish that’s simple, comforting, and full of classic Italian flavours.

This Recipe Contains

500g potato gnocchi
1 onion, finely chopped
3 cloves garlic, finely chopped
1 tbsp EVOO
700ml basil passata (tomato puree)
1 tbsp dried oregano
s&p
80g baby spinach leaves
120g mozzarella, cubed

Instructions

1

Spray some spray oil into a non-stick pan on medium- high heat. When hot, tip in the gnocchi. Pan fry for 10 minutes, stirring every few minutes. Then set aside.

2

Add the EVOO to the hot pan, and then the garlic and onion. Cook for 2-3 minutes.

3

Sprinkle the oregano, and add s&p to taste. Combine.

4

Add the passata. Lower the flame when it begins bubbling.

5

Let it cook on low for 10 minutes. Add the spinach, gnocchi, and half the mozzarella. Combine well.v

6

Cover and give your dish 15 minutes to cook.

7

Stir in the rest of the mozzarella and serve piping hot.

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