Spinach, whether fresh or frozen, is full of goodness and flavour. And with some black pepper and nutmeg added to it, it tastes even better. I’ve been making this dish for around 18 years now, and it has changed over the years… less cheese, more spinach, and more pepper and nutmeg!
I finally got round to measuring the ingredients, so that I could post it here…
Spinach and Gnocchi Bake
Sauté 1 onion in a little olive oil until soft. Add 1 tbsp tomato puree, 100g (1/2 cup) (low-fat) cream cheese, salt and plenty of freshly ground black pepper and a good twist of nutmeg (1/2-1 tsp ground nutmeg). Stir and add 400g chopped spinach. (I use frozen quite often).
Preheat your grill (broiler) and warm up an oven-proof dish. Cook 500g potato gnocchi as directed on the packet. As soon as your spinach has wilted/defrosted and cooked through, mix in the well-drained gnocchi and transfer the mixture to the warm baking dish. Sprinkle a mix of 40g (1/2 cup) parmesan cheese and 15g (1 tbsp) wholemeal breadcrumbs on top and grill until golden brown and bubbling.