Baked gnocchi with gorgonzola and spinach

Step 1/4

• ½ onion
• 1 clove garlic
• 120 g baby spinach
• 500 g gnocchi
• salt

• cutting board
• knife
• pot (large)
• slotted spoon

Peel and finely dice onion and garlic. Wash and chop spinach. Bring a pot of salted water to a boil, add gnocchi, and cook according to package instructions. Remove from the pot with a slotted spoon and set aside.

Step 2/4

• 1 tbsp lemon juice
• 500 g canned crushed tomatoes
• vegetable oil (for frying)
• salt
• pepper
• sugar

• pot (small)

Heat vegetable oil in a small pot over medium-low heat. Add onion and garlic and fry for approx. 2 min., or until translucent. Deglaze with lemon juice and add canned crushed tomatoes. Let the tomato sauce simmer for approx. 10 min. Season with salt, pepper, and sugar to taste.

Step 3/4

• vegetable oil (for frying)

• oven
• frying pan

Preheat oven to 200°C/390°F. Heat vegetable oil in a frying pan over medium heat and fry boiled gnocchi until golden brown on all sides.

Step 4/4

• 200 g Gorgonzola cheese
• 80 g grated Parmesan cheese

• baking dish

Add fried gnocchi, spinach, and tomato sauce to a baking dish and stir to combine. Crumble Gorgonzola cheese into smaller pieces over the top and finish with grated Parmesan cheese. Bake at 200°C/390°F for approx. 10 min., or until the cheeses are melted and golden brown. Enjoy!

Enjoy your meal!