Light Pasta with Baked Vegetables
Let simplicity shine with our baked gnocchi, where ricotta, spinach, chopped tomatoes, and Vegeta seasoning take center stage. This quick and effortless dish proves that you don't need a lengthy list of ingredients to create a satisfying, homemade meal bursting with flavor.
Ingredients
500g POTATO GNOCCHI​
390g TINNED CHOPPED TOMATOES
1 TEASPOON OF VEGETA GOURMET OR ORGANIC
120g FRESH SPINACH
200g RICOTTA CHEESE​
Preparation
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Preheat your oven to 375°F (190°C).
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Bring a large pot of salted water to a boil. Cook the potato gnocchi according to the package instructions. They usually take only a few minutes to cook; they are done when they float to the surface. Drain them and set them aside.
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In a saucepan, heat a drizzle of olive oil over medium heat. Add the chopped tomatoes and Vegeta Gourmet (or organic vegetable seasoning). Stir well and let it simmer for about 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
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In a separate pan, wilt the fresh spinach. You can do this by adding a little olive oil to a hot pan, adding the spinach, and sautéing it until it wilts, which should take just a few minutes. Season it with a pinch of salt and pepper.
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In a large mixing bowl, combine the cooked potato gnocchi, the tomato sauce, and the wilted spinach. Gently fold in the ricotta cheese, making sure everything is evenly mixed.
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Grease a baking dish with a little olive oil. Transfer the gnocchi mixture into the baking dish, spreading it out evenly.
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If you like, you can sprinkle some grated Parmesan cheese on top for an extra layer of flavor.
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Place the baking dish in the preheated oven and bake for about 20-25 minutes or until the top is golden and the dish is bubbling.
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Remove from the oven and let it cool for a few minutes before serving.
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Serve your baked gnocchi hot, garnished with additional Parmesan cheese and fresh basil if desired.
1
PREHEAT YOUR OVEN TO 200°C.
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2
BRING A POT OF BOILING SALTED WATER TO THE BOIL. ADD YOUR GNOCCHI AND COOK ACCORDING TO THE PACKAGE INSTRUCTIONS OR IF MAKING FRESH, UNTIL THEY FLOAT AND 2 MINUTES AFTER. DRAIN AND LEAVE ASIDE.
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2
IN A LARGE SAUCEPAN, HEAT A DRIZZLE OF OLIVE OIL OVER A MEDIUM HEAT AND ADD YOU CHOPPED TOMATOES & VEGETA GOURMET OR ORGANIC SEASONING. STIR WELL AND LET IT SIMMER FOR ABOUT 5 MINUTES, ALLOWING THE FLAVOURS TO MELD. SEASON WITH PEPPER TO TASTE.
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3
NEXT, ADD IN 3/4 OF YOUR SPINACH AND CONTINUE TO SIMMER UNTIL THE SPINACH HAS WILTED THEN TURN OFF THE HEAT.
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4
IN A LARGE OVERPROOF BAKING TRAY, COMBINE YOUR COOKED GNOCCHI & PREPARED SAUCE AND FOLD OVER UNTIL ALL THE PILLOWS OF GNOCCHI ARE COATED. DROP DOLLOPS OF RICOTTA CHEESE ON TOP.
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5
BAKE IN YOUR PREHEATED OVEN FOR ABOUT 20-25 MINUTES OR UNTIL GOLDEN AND THE DISH IS BUBBLING.
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6
REMOVE FROM THE OVEN AND LET IT COOL FOR A FEW MINUTES. SPRINKLE YOUR REMAINING SPINACH ON TOP AND ENJOY!
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TIP
SPRINKLE WITH PARMESAN JUST BEFORE YOUR BAKE FOR EXTRA FLAVOUR!
GARNISH WITH BASIL AND PARSLEY FOR EXTRA FRESHNESS!
