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- Preheat the oven to 200˚C/180˚C fan /gas mark 6. Bring a large pan of salted water to the boil and blanch the gnocchi for one minute. Drain and transfer into a large ovenproof dish.
- Heat the olive oil in a pan over a medium heat. Cook the onion for five minutes until soft. Add the garlic and cook for a further minute.
- Add the tinned tomatoes, oregano and lemon zest, seasoning with salt, black pepper and a pinch of sugar. Bring to a simmer and cook for five minutes, then stir in the spinach. Cover with a lid for 1-2 minutes until the spinach wilts.
- Pour the sauce over the gnocchi, stirring a little to combine. Tear the Mozzarella into pieces and scatter over the top of the dish. Season with some extra black pepper, then bake for 10-15 minutes until golden and bubbling. Serve with garlic bread.
Per serving: 615kcals, 19.4g fat (8g saturated), 83.1g carbs, 9.6g sugars, 29.6g protein, 11.3g fibre, 1.399g sodium
ItalianDinnerDinnerMeat-free30-minute mealsHigh-proteinOne-potKidsFamily mealsCuisinesQuick and easyBudget mealsComfort foodMake it HealthyVegetarian
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Tomato, spinach and Mozzarella gnocchi