This cheesy gnocchi bake couldn’t be any easier! Made with a simple but flavourful tomato passata and topped with melty mozzarella and cheddar cheese. It’s a satisfying and scrumptious meal fit for any mood!
Baked Gnocchi Cheese Supreme
Baked Gnocchi Cheese Supreme
with passata, spinach & mozzarella
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Creme Fraiche
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Grated Mozzarella & Cheddar Cheese Mix
- NOMU Provençal Rub
- Onion
- Onions
- Spinach
- Spinach Gnocchi
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
MAKE THE DREAMY SAUCE
Preheat the oven to 200°C. Boil the kettle. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced Onion for 3-4 minutes until soft and translucent, shifting occasionally. Add in the grated garlic and Provençal rub and fry for 1 minute until fragrant, shifting constantly. Stir in the tomato passata and a sweetener of choice. Simmer for 4-5 minutes until slightly reduced, stirring occasionally. Reduce the heat and stir in the crème fraîche, ½ the chopped oregano, and season. Simmer for a further 3-5 minutes until thickened.
COOK YOUR GNOCCHI
Place a pot for the gnocchi over a high heat. Fill with salted boiling water, and bring up to a boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of gnocchi water, and toss through some oil to prevent sticking.
ALL TOGETHER NOW
Add the gnocchi to the sauce and toss until evenly coated. Loosen with the reserved gnocchi water if the sauce is too thick. Stir through ½ of the rinsed Spinach until slightly wilted. Spoon the sauce and gnocchi into an ovenproof dish. Sprinkle over the mixed grated cheese and bake for 8-10 minutes until the cheese is melted and starting to brown and bubble.
GNOCCHI OF DREAMS
Plate up a bed of the remaining Spinach, top with the cheesy gnocchi, and garnish with the remaining fresh oregano. Bravissimo, Chef!
MAKE THE DREAMY SAUCE
Preheat the oven to 200°C. Boil the kettle. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced Onion for 3-4 minutes until soft and translucent, shifting occasionally. Add in the grated garlic and Provençal rub and fry for 1 minute until fragrant, shifting constantly. Stir in the tomato passata and a sweetener of choice. Simmer for 4-5 minutes until slightly reduced, stirring occasionally. Reduce the heat and stir in the crème fraîche, ½ the chopped oregano, and season. Simmer for a further 3-5 minutes until thickened.
COOK YOUR GNOCCHI
Place a pot for the gnocchi over a high heat. Fill with salted boiling water, and bring up to a boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of gnocchi water, and toss through some oil to prevent sticking.
ALL TOGETHER NOW
Add the gnocchi to the sauce and toss until evenly coated. Loosen with the reserved gnocchi water if the sauce is too thick. Stir through ½ of the rinsed Spinach until slightly wilted. Spoon the sauce and gnocchi into an ovenproof dish. Sprinkle over the mixed grated cheese and bake for 8-10 minutes until the cheese is melted and starting to brown and bubble.
GNOCCHI OF DREAMS
Plate up a bed of the remaining Spinach, top with the cheesy gnocchi, and garnish with the remaining fresh oregano. Bravissimo, Chef!
MAKE THE DREAMY SAUCE
Preheat the oven to 200°C. Boil the kettle. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced Onion for 4-6 minutes until soft and translucent, shifting occasionally. Add in the grated garlic and Provençal rub and fry for 1 minute until fragrant, shifting constantly. Stir in the tomato passata and a sweetener of choice. Simmer for 5-6 minutes until slightly reduced, stirring occasionally. Reduce the heat and stir in the crème fraîche, ½ the chopped oregano, and season. Simmer for a further 5-7 minutes until thickened.
COOK YOUR GNOCCHI
Place a pot for the gnocchi over a high heat. Fill with salted boiling water, and bring up to a boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of gnocchi water, and toss through some oil to prevent sticking.
ALL TOGETHER NOW
Add the gnocchi to the sauce and toss until evenly coated. Loosen with the reserved gnocchi water if the sauce is too thick. Stir through ½ of the rinsed Spinach until slightly wilted. Spoon the sauce and gnocchi into an ovenproof dish. Sprinkle over the mixed grated cheese and bake for 10-12 minutes until the cheese is melted and starting to brown and bubble.
GNOCCHI OF DREAMS
Plate up a bed of the remaining Spinach, top with the cheesy gnocchi, and garnish with the remaining fresh oregano. Bravissimo, Chef!
MAKE THE DREAMY SAUCE
Preheat the oven to 200°C. Boil the kettle. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced Onion for 4-6 minutes until soft and translucent, shifting occasionally. Add in the grated garlic and Provençal rub and fry for 1 minute until fragrant, shifting constantly. Stir in the tomato passata and a sweetener of choice. Simmer for 5-6 minutes until slightly reduced, stirring occasionally. Reduce the heat and stir in the crème fraîche, ½ the chopped oregano, and season. Simmer for a further 5-7 minutes until thickened.
COOK YOUR GNOCCHI
Place a pot for the gnocchi over a high heat. Fill with salted boiling water, and bring up to a boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of gnocchi water, and toss through some oil to prevent sticking.
ALL TOGETHER NOW
Add the gnocchi to the sauce and toss until evenly coated. Loosen with the reserved gnocchi water if the sauce is too thick. Stir through ½ of the rinsed Spinach until slightly wilted. Spoon the sauce and gnocchi into an ovenproof dish. Sprinkle over the mixed grated cheese and bake for 10-12 minutes until the cheese is melted and starting to brown and bubble.
GNOCCHI OF DREAMS
Plate up a bed of the remaining Spinach, top with the cheesy gnocchi, and garnish with the remaining fresh oregano. Bravissimo, Chef!
Frequently Asked Questions
What is the preparation time for Baked Gnocchi Cheese Supreme?
The preparation time for Baked Gnocchi Cheese Supreme with passata, spinach & mozzarella is between 15 and 30 minutes.
What is the total time required to make Baked Gnocchi Cheese Supreme with passata, spinach & mozzarella?
The total time required to make Baked Gnocchi Cheese Supreme with passata, spinach & mozzarella is between 35 and 50 minutes.
How many servings does Baked Gnocchi Cheese Supreme provide?
4 servings
What are the main ingredients in Baked Gnocchi Cheese Supreme?
Creme Fraiche, Fresh Oregano, Garlic Clove, Garlic Cloves, Grated Mozzarella & Cheddar Cheese Mix, NOMU Provençal Rub, Onion, Onions, Spinach, Spinach Gnocchi, Tomato Passata
What is the nutritional information of Baked Gnocchi Cheese Supreme?
Calories: 750, Carbs: 88 grams, Fat: grams, Protein: 26 grams, Sugar: 20.6 grams, Salt: 1285 grams
How do I prepare Baked Gnocchi Cheese Supreme?
MAKE THE DREAMY SAUCE: Preheat the oven to 200°C. Boil the kettle. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add in the grated garlic and Provençal rub and fry for 1 minute until fragrant, shifting constantly. Stir in the tomato passata and a sweetener of choice. Simmer for 4-5 minutes until slightly reduced, stirring occasionally. Reduce the heat and stir in the crème fraîche, ½ the chopped oregano, and season. Simmer for a further 3-5 minutes until thickened. COOK YOUR GNOCCHI: Place a pot for the gnocchi over a high heat. Fill with salted boiling water, and bring up to a boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of gnocchi water, and toss through some oil to prevent sticking. ALL TOGETHER NOW: Add the gnocchi to the sauce and toss until evenly coated. Loosen with the reserved gnocchi water if the sauce is too thick. Stir through ½ of the rinsed spinach until slightly wilted. Spoon the sauce and gnocchi into an ovenproof dish. Sprinkle over the mixed grated cheese and bake for 8-10 minutes until the cheese is melted and starting to brown and bubble. GNOCCHI OF DREAMS: Plate up a bed of the remaining spinach, top with the cheesy gnocchi, and garnish with the remaining fresh oregano. Bravissimo, Chef!
What should be prepared from my kitchen to make Baked Gnocchi Cheese Supreme?
Creme Fraiche, Fresh Oregano, Garlic Clove, Garlic Cloves, Grated Mozzarella & Cheddar Cheese Mix, NOMU Provençal Rub, Onion, Onions, Spinach, Spinach Gnocchi, Tomato Passata
How many calories does Baked Gnocchi Cheese Supreme have?
750 calories
How much fat content does Baked Gnocchi Cheese Supreme have?
grams
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