Oven Baked Vegetable Gnocchi

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to fan 180℃ / 200℃ / 400℉. Spray an oven dish with cooking spray and put a large pan of water on the heat to come up to the boil while you do other things.

Step 2

Heat the olive oil in the largest frying pan you have (that has a lid) over a low heat and add the onion. Fry gently until the onion starts to soften and then add the garlic and fry for another 2 minutes.

Step 3

Add the cherry tomatoes, lemon juice and basil leaves and cook for 2 minutes. Add the wine and leave to simmer gently until the tomatoes start to wrinkle and burst.

Step 4

Add the beans, season with black pepper and allow to simmer for 5 minutes, stirring occasionally.

Step 5

Add the spinach and allow it to wilt – this is a bit of a pain as the spinach has so much volume but just keep poking it down and stirring. You can also cover it with a lid to help hurry the process along.

Step 6

The pan of water should be boiling now, so put the gnocchi in and cook until they start to bob up to the surface (this normally takes about 3 minutes for shop bought gnocchi).

Step 7

Reserving a small mugful of their starchy cooking water, drain the gnocchi. Add them into the sauce and gently stir in, adding around 2-3 tbsp (or more if needed) of the cooking water to loosen it up.

Step 8

Transfer the gnocchi mixture to the prepared oven dish and top it with the pieces of mozzarella and the grated parmesan.

Step 9

Bake for 15-20 minutes. Allow to rest for a few minutes before serving.

Step 10

NOTE: Cannellini beans or butter beans work equally well in this recipe.

Step 11

NOTE I always use alcohol free white wine in my recipes!