500g fresh gnocchi
1 tbsp olive oil
1 red onion, chopped
1 garlic clove, crushed
1 x 400g tin of chopped tomatoes
1 tsp oregano
Zest of 1 lemon
Salt and black pepper
Pinch of sugar
200g spinach, chopped
1 x 125g ball of Mozzarella
- 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