22 Creamy Gnocchi Bake This quick-to-make supper will be on the table in under an hour –


simply serve with a crisp green salad. You’ll find packs of potato gnocchi near the fresh pasta in the supermarket.


Ready in: 45 minutes | Serves 4


Ingredients 2 x 500g packs fresh gnocchi 1 tbsp olive oil 1 onion, finely chopped


1 garlic clove, peeled and crushed 100g baby spinach leaves


2 x 350g tubs fresh cheese sauce


150g mozzarella cheese ball, drained and sliced


8 cherry tomatoes, halved


Lemon slices and baby spinach leaves, to garnish


Preheat the oven to 200C, 180C fan, Gas Mark 6. Bring a large pan of lightly salted water to the boil. Add the gnocchi and boil for 3-4 minutes until they rise to the surface. Drain well and transfer to a large ovenproof dish.


Heat the oil in a frying pan over a medium heat. Add the onion and fry for 4-5 minutes until tender. Stir in the garlic and spinach and cook for a 2-3 minutes, stirring, until the spinach has wilted. Spoon over the gnocchi and stir gently to mix. Spoon over the cheese sauce. Top with the mozzarella cheese.


Bake in the preheated oven for 30 minutes until golden and bubbling. Top with the tomatoes and serve garnished with lemon slices and baby spinach leaves.


For a lighter dish replace the cheese sauce with 2 x 350g tubs fresh tomato pasta sauce and top with grated reduced fat Cheddar and Parmesan.


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