Melty Mozzarella Gnocchi Bake

• Olive oil(1 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Vegetable Broth(250 ml)
• Cream(180 ml)
• Gnocchi(500 g)
• Spinach(120 g)
• Mozzarella(200 g)
• Parmesan(40 g)
• Dried Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Fresh basil(10 g)optional

Method

1. 1

   Preheat the oven to 220°C. Finely chop the {Onion} and mince the {Garlic}. Grate the {Parmesan} and tear or slice the {Mozzarella}.

   ~10 min

2. 2

   Heat the {Olive oil} in a large ovenproof skillet or casserole over medium heat. Cook the {Onion} with the {Salt} and {Black pepper} for 5 minutes until softened, then stir in the {Garlic}, {Tomato paste}, and {Oregano} for 1 minute.

   ~6 min

3. 3

   Pour in the {Canned tomatoes}, {Vegetable Stock}, and {Cream}. Stir to combine, then add the {Gnocchi}. Simmer for 8 minutes, stirring a couple of times, until the sauce thickens and the gnocchi are tender.

   ~8 min

4. 4

   Fold in the {Spinach} until wilted, then stir through half the {Mozzarella} and half the {Parmesan}. Scatter the remaining {Mozzarella} and {Parmesan} over the top.

   ~3 min

5. 5

   Bake for 12 minutes until the cheese is melted and bubbling with golden patches around the edges. Rest for 2 minutes, then finish with the {Fresh basil} if using.

   ~14 min

6. 6

   Spoon into bowls while hot so the creamy tomato sauce and melted cheese stay stretchy and glossy.

   ~2 min