Ingredients
- 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
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
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.