Name: Cheesy Lasagna-Style Gnocchi Bake with Spinach & Fresh Basil
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby spinach; 3 eggs; 1 small pkg fresh basil; 6 cloves garlic; ¾ (227 g) block mozzarella cheese; 3 (454 g) pkgs potato gnocchi; 1 ½ (425 g) pkgs ricotta cheese; 3 (213 ml) cans tomato sauce; 1 medium yellow onion; black pepper; extra virgin olive oil; Italian seasoning; salt

Cheesy Lasagna-Style Gnocchi Bake with Spinach & Fresh BasilCheesy Lasagna-Style Gnocchi Bake with Spinach & Fresh Basil — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 (142 g) pkg baby spinach

3 eggs

1 small pkg fresh basil

6 cloves garlic

¾ (227 g) block mozzarella cheese

3 (454 g) pkgs potato gnocchi

1 ½ (425 g) pkgs ricotta cheese

3 (213 ml) cans tomato sauce

1 medium yellow onion

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 230°C (450°F).

Fill a large pot about halfway with hot water (from the tap); cover and bring to a boil over high heat. Uncover, add gnocchi and salt, and stir for a few seconds. Cook, stirring occasionally, until gnocchi begins to float to the surface, 3-5 minutes. Drain in a colander and set aside.

Meanwhile, wash, dry, and roughly chop the spinach (skip washing if using pre-washed spinach). Transfer to a large bowl.

Peel and mince garlic and onion.

Preheat a large ovenproof skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add garlic and onion to the skillet; cook, stirring frequently, until fragrant, 1-2 minutes.

Add spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Remove from heat and set aside. (Reserve bowl for later use.)

Place tomato sauce, Italian seasoning, and salt in a medium bowl; whisk to combine and set aside.

Wash, dry, and pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

Place ricotta, eggs, and spices in the reserved bowl; whisk until smooth. Add the cooked spinach and half the basil (reserving the rest for garnish); stir to combine.

Coarsely grate mozzarella.

Wipe skillet clean with paper towels and coat the bottom with oil. Transfer half the gnocchi to the skillet and spread it out in an even layer. Spoon half the ricotta mixture over the gnocchi, followed by half the tomato sauce and mozzarella. Repeat process once more, creating two layers.

Place skillet in the oven and bake until cheese is melted and gnocchi is heated through, about 15 minutes.

To serve, divide gnocchi bake between plates and garnish with reserved basil. Enjoy!

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