← All recipes
🍽️ Gnocchi Bake with Young Spinach and Parmesan-Mozzarella Crust
600 kcal · 30 min · 4 servings
Cook this free in the MyFoody app →
Ingredients
- Salt Pinch
- Onions, red 1 pc.
- Oil 1 tbsp
- Sugar 1 tsp
- Balsamic vinegar, light 2 tbsp
- Tomatoes, pureed 800 g
- Pepper, black ground Pinch
- Herbs of Provence, dried 2 tsp
- Gnocchi, fresh 800 g
- Leaf spinach 250 g
- Creme fraiche 150 g
- Mozzarella 2 pcs.
- Parmesan, grated 5 tbsp
Instructions
- 1. In a large pot, bring about 5 liters of salted water to a boil and preheat the oven to 220 °C (top/bottom heat). Halve the onions, peel them, and dice them finely.
- 2. In a pot, warm the oil over medium heat and sweat the onions together with sugar for about 2 minutes. Deglaze with balsamic vinegar and pureed tomatoes, then season with salt, pepper, and herbs of Provence, and let simmer gently over low heat.
- 3. Add the gnocchi to the bubbling salted water, making sure it doesn't boil too vigorously. Let the gnocchi cook for about 4 minutes.
- 4. In the meantime, measure out about 1 liter of the cooking water using a measuring cup. Thoroughly wash the spinach, place it in a colander, and blanch it with the hot water. Squeeze the spinach lightly and drain the gnocchi into the colander.
- 5. Stir the creme fraiche into the tomato sauce and season to taste. In a baking dish, mix the spinach, gnocchi, and sauce well. Roughly tear the mozzarella and sprinkle it evenly over the casserole. Sprinkle with Parmesan and bake in the oven for about 15 minutes until golden brown.
- 6. Remove the gnocchi casserole from the oven, let it cool briefly, and serve on plates. Enjoy your meal!
Nutrition per serving
- kcal: 600
- Protein: 22 g · Fett/Fat: 28 g · Carbs: 66 g