Cooking doesn’t get easier than this! As described by Delicious Magazine where I found this recipe, a few cheat ingredients makes this a gnocchi bake quick and very heavenly indeed. Only problem was that I couldn’t find a spinach and ricotta pasta sauce anywhere! If you find one, please do let me know. As the original recipe suggests, I served ours with some mixed leaves dressed with some olive oil and balsamic vinegar. A great week night meal and vegetarian friendly too.
This recipe serves 2-3 people
2 tbsp olive oil
250g chestnut mushrooms, halved
500g fresh potato gnocchi
350g tub spinach and ricotta pasta sauce (I couldn’t find any so substituted with 350g mascarpone and a bag of spinach mixed with 150ml milk, 1/4 tsp nutmeg and 1 tsp garlic paste)
Mixed salad leaves, to serve
- Preheat the oven to 190°C/fan170°C/gas 5. Heat the olive oil in a frying pan and cook the chestnut mushrooms for 3-4 minutes, until golden.
- If like me you couldn’t find spinach and ricotta pasta sauce anywhere then you’ll need to prepare your own. Put the spinach into a colander and pour boiling water over to wilt. When cool enough, squeeze the excess water, chop the spinach finely and mix into the mascarpone or ricotta cheese with the milk, nutmeg and garlic. Season.
- Meanwhile, cook the gnocchi in boiling, salted water for 1-2 minutes. Drain and return to the pan. Gently stir in the mushrooms and the spinach and mascarpone / ricotta mixture or pasta sauce.
- Tip into a baking dish and bake for 20 minutes, until bubbling. Serve with a mixed salad.