Ingredients:
- 500g fresh gnocchi
- 1 tbsp SPAR Extra Virgin Olive Oil
- 1 red onion, peeled and chopped
- 1 garlic clove, peeled and crushed
- 1x400g tin of chopped tomatoes
- 1 tsp dried oregano
- 1 lemon, zested
- Salt and black pepper
- 1 pinch of sugar
- 200g spinach, chopped
- 1x125g mozzarella ball
- To serve - Garlic Bread
Method:
- Preheat the oven to 200˚C/180˚C fan /gas mark 6.
- To prepare the gnocchi, bring a large pan of salted water to the boil and blanch the gnocchi. The gnocchi will float to the surface once cooked. Once this happens, drain and transfer into a large ovenproof dish and set aside.
- To make the sauce, 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, dried 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.
