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Spinach, ricotta and gnocchi bake
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate store-bought gnocchi into a delicious family-friendly bake in no time!
Ingredients:
  • 3 slices ciabatta bread, crusts removed
  • 500g potato gnocchi
  • 175g shortcut bacon rashers, chopped
  • 250g button mushrooms, trimmed, sliced
  • 2 garlic cloves, crushed
  • 1 bunch English spinach, trimmed, shredded
  • 150g low-fat fresh ricotta, crumbled
  • Cherry tomatoes, halved, to serve
  • Fresh flat-leaf parsley leaves, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced and generously grease a 6cm-deep, 6 cup-capacity oval ovenproof dish.
  • Pulse bread into coarse breadcrumbs. Boil gnocchi in salted water per package instructions until tender. Drain well.
  • Heat 1 tablespoon of oil in a frying pan over medium-high heat. Add bacon and cook for 2 minutes until golden and crisp. Stir in mushrooms and cook for another 3 minutes. Add garlic and spinach, and cook until spinach wilts, about 1 minute. Take the pan off the heat and mix in half of the ricotta.
  • Transfer the mixture into the prepared dish, then add the gnocchi on top followed by a sprinkle of the leftover ricotta. In a small bowl, combine the breadcrumbs and remaining oil, season with salt and pepper, then spread the mixture over the ricotta. Bake for 15 to 20 minutes until golden and crispy. Serve with tomato and parsley.

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