Baked gnocchi with creamy tomato & spinach

A comforting baked gnocchi in a creamy tomato sauce with spinach and melted mozzarella.

Prep Time5

Cook Time1 10

Total Time1 15

Servings: 4 servings

2 x 400g good quality tomatoes (tins) 14 oz tins
1 small onion peeled and cut into quarters
30 g butter
500 g store-bought gnocchi (or short pasta, ravioli, or tortellini)
tomato sauce use half to 3/4 of the blended sauce (from the tomatoes/onion/butter)
8 basil leaves finely sliced or use 2 tbsp basil pesto
200 g baby spinach leaves plus a few extra for garnish
1/2 cup cream or crème fraîche
1 ball of fior di latte (fresh mozzarella) slice or tear into pieces
a handful grated Parmesan plus more for serving

Place the canned tomatoes, quartered onion and butter in a medium saucepan and bring to a low simmer.
Simmer gently, uncovered, for about 45 minutes until reduced and flavors concentrate.
Blend the sauce until smooth using a blender or immersion blender, then season with salt and pepper to taste.
Preheat the oven to 180°C (350°F).
Cook the gnocchi in a large pot of salted boiling water according to package instructions until they float (about 1–2 minutes for store-bought gnocchi).
About 1–1.5 minutes before the gnocchi are done, add the baby spinach to the pot and cook until wilted; then drain both in a colander.
Transfer the drained gnocchi and wilted spinach to an ovenproof baking dish.
Stir the cream or crème fraîche through half to three-quarters of the blended tomato sauce, then add the sliced basil (or pesto) and mix well.
Pour the creamy tomato sauce over the gnocchi and spinach and fold gently to combine evenly.
Scatter slices or pieces of fior di latte (mozzarella) over the top and sprinkle with the grated Parmesan.
Bake in the preheated oven for 25–30 minutes, until the top is golden and bubbling.
Serve immediately, garnished with a few extra spinach leaves and additional Parmesan if desired.