eCook Meal
Baked Gnocchi Cheese Supreme
with passata, spinach & mozzarella
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R62.19
for 4 servings · R15.55 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Oregano needs 15 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Crème Fraîche needs 170 mlSour Cream 250 ml 250 ml at R38.99 · 68% of packR26.51
Not in the Woolies basket — source these elsewhere:
- Grated Mozzarella & Cheddar Cheese Mix
- Tomato Passata
- Spinach Gnocchi
- Spinach
- NOMU Provençal Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Garlic, Mozzarella & Cheddar Cheese Mix, NOMU Provençal Rub, Onion, Oregano, 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?
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. 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. 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.
What should be prepared from my kitchen to make Baked Gnocchi Cheese Supreme?
Creme Fraiche, Garlic, Mozzarella & Cheddar Cheese Mix, NOMU Provençal Rub, Onion, Oregano, 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