المكونات
- Leek 1
- Garlic cloves 2
- Sage leaves Handful
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tsp
- SpinneysFOOD Organic Baby Spinach 100g
- Chopped Italian tomatoes 2 x 400g tins
- White balsamic vinegar 2 tbsp
- SpinneysFOOD Ricotta 250g
- Fresh gnocchi 500g
- SpinneysFOOD Mature Cheddar Cheese 250g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Ricotta, spinach and sage baked gnocchi
Italian 10 Mins Prep · 25 Mins Cook
- Preheat the oven to 180°C, gas mark 4.
- Roughly chop the leek. Finely chop the garlic and half the sage.
- Heat the oil in a small saucepan placed over a medium-high heat.
- Sauté the leeks, garlic and sage for 1 minute or until tender. Add the tomatoes and balsamic vinegar. Simmer for 5-10 minutes until thickened.
- In a large roasting dish, layer the ricotta and leek and sage mixture and then top with the gnocchi.
- Grate the Cheddar cheese and sprinkle over the top of the gnocchi. Place the remaining sage leaves on top.
- Bake for 10 minutes until bubbly and golden. Serve warm.