Gnocchi al forno with spinach & broccoli
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Serves:
- 6
Ingredients
400g bag essential Waitrose Spinach
2 x 500g packs Del ’Ugo Potato Gnocchi
250g tub essential Waitrose Italian Ricotta
3 tbsp freshly grated essential Waitrose Parmigano Reggiano
240g pack Tenderstem® Broccoli Spears, thickly sliced
Grated zest of 1 lemon
Handful fresh basil leaves, roughly torn
25g wholemeal breadcrumbsMethod
1. Preheat the oven to 200°C, gas mark 6. Place the spinach in a large bowl and pour over a kettleful of boiling water. Leave for a minute or two until wilted then drain very well.
2. Transfer to a food processor and whizz until very finely chopped. Add the ricotta and two tablespoons of the Parmigano Reggiano and whizz again – mix in a splash of semi-skimmed milk or water if the sauce seems a bit thick.
3. Cook the broccoli in a large pan of boiling water for 1 minute, add the gnocchi and cook for a further for 2 minutes then drain well. Return to the pan, add the spinach mixture, lemon zest and basil and toss well together to coat the gnocchi.
4. Tip the gnocchi into a heatproof dish. Scatter over the breadcrumbs, remaining Parmigano Reggiano and a good grind of black pepper. Bake for 15 minutes until golden.Cook’s tip
For a pasta bake, try this with 500g pack wholewheat penne in place of the gnocchi.Drink recommendation
The textures and flavours here are perfect for this Italian blend of Fiano, Falanghina and Greco: Triade 2010 IGT Campania, Italy.- 35 minutes
- Serves:
- 6
Ingredients
400g bag essential Waitrose Spinach
2 x 500g packs Del ’Ugo Potato Gnocchi
250g tub essential Waitrose Italian Ricotta
3 tbsp freshly grated essential Waitrose Parmigano Reggiano
240g pack Tenderstem® Broccoli Spears, thickly sliced
Grated zest of 1 lemon
Handful fresh basil leaves, roughly torn
25g wholemeal breadcrumbs
2 x 500g packs Del ’Ugo Potato Gnocchi
250g tub essential Waitrose Italian Ricotta
3 tbsp freshly grated essential Waitrose Parmigano Reggiano
240g pack Tenderstem® Broccoli Spears, thickly sliced
Grated zest of 1 lemon
Handful fresh basil leaves, roughly torn
25g wholemeal breadcrumbs
Method
1. Preheat the oven to 200°C, gas mark 6. Place the spinach in a large bowl and pour over a kettleful of boiling water. Leave for a minute or two until wilted then drain very well.
2. Transfer to a food processor and whizz until very finely chopped. Add the ricotta and two tablespoons of the Parmigano Reggiano and whizz again – mix in a splash of semi-skimmed milk or water if the sauce seems a bit thick.
3. Cook the broccoli in a large pan of boiling water for 1 minute, add the gnocchi and cook for a further for 2 minutes then drain well. Return to the pan, add the spinach mixture, lemon zest and basil and toss well together to coat the gnocchi.
4. Tip the gnocchi into a heatproof dish. Scatter over the breadcrumbs, remaining Parmigano Reggiano and a good grind of black pepper. Bake for 15 minutes until golden.
2. Transfer to a food processor and whizz until very finely chopped. Add the ricotta and two tablespoons of the Parmigano Reggiano and whizz again – mix in a splash of semi-skimmed milk or water if the sauce seems a bit thick.
3. Cook the broccoli in a large pan of boiling water for 1 minute, add the gnocchi and cook for a further for 2 minutes then drain well. Return to the pan, add the spinach mixture, lemon zest and basil and toss well together to coat the gnocchi.
4. Tip the gnocchi into a heatproof dish. Scatter over the breadcrumbs, remaining Parmigano Reggiano and a good grind of black pepper. Bake for 15 minutes until golden.
Comments and images