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!
Onion - 1
Garlic Clove - 1
NOMU Provençal Rub - 5ml
Tomato Passata - 100ml
Crème Fraîche - 45ml
Fresh Oregano - 4g
Spinach Gnocchi - 175g
Spinach - 40g
Grated Mozzarella & Cheddar Cheese Mix - 50g
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!
Onion - 1
Garlic Cloves - 2
NOMU Provençal Rub - 10ml
Tomato Passata - 200ml
Crème Fraîche - 85ml
Fresh Oregano - 8g
Spinach Gnocchi - 350g
Spinach - 80g
Grated Mozzarella & Cheddar Cheese Mix - 100g
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!
Onions - 2
Garlic Cloves - 3
NOMU Provençal Rub - 15ml
Tomato Passata - 300ml
Crème Fraîche - 125ml
Fresh Oregano - 12g
Spinach Gnocchi - 525g
Spinach - 120g
Grated Mozzarella & Cheddar Cheese Mix - 150g
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!
Onions - 2
Garlic Cloves - 4
NOMU Provençal Rub - 1
Tomato Passata - 400ml
Crème Fraîche - 170ml
Fresh Oregano - 15g
Spinach Gnocchi - 700g
Spinach - 160g
Grated Mozzarella & Cheddar Cheese Mix - 200g
Woolies Products in this dish
