08 Oct Recipe – Ricotta and Spinach Gnocchi Bake
• 500g potato gnocchi
• 120g baby spinach
• 785g jar pasta sauce
• 200g firm ricotta
• 80g shredded cheese
1. Cook gnocchi in a large saucepan of boiling water following packet directions or until tender. Drain. Return to pan. Add two-thirds of the spinach and half the pasta sauce. Toss to combine.
2. Preheat grill on high. Spread the remaining pasta sauce over base of a 6-cup (1.5L) baking dish. Top with gnocchi mixture. Crumble over ricotta. Sprinkle with pizza cheese and season.
3. Cook under grill for 5-6 mins or until the cheese is golden and the gnocchi is heated through. Serve with remaining spinach.