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🥘 Ingredients

  • 500 g potato gnocchi
  • 2 tbsp olive oil
  • 1 medium onion (finely chopped)
  • 2 cloves garlic (minced)
  • 500 g passata
  • 250 g ricotta
  • 3 sprigs rosemary (finely chopped)
  • ½ bag baby spinach (washed)
  • 140 g fresh mozzarella (sliced)
  • 200 g Parmesan (grated (optional))

👩‍🍳 Instructions

  1. Preheat the Oven:
  2. Preheat your oven to 200°C.
  3. Prepare the Sauce:
  4. In a medium, oven-safe, hob-safe pan or dish, heat the olive oil over medium heat. Sauté the finely chopped onion until it becomes soft and translucent, about 5 minutes. Add the minced garlic and rosemary, continuing to cook until the garlic is soft and fragrant.
  5. Create the Creamy Tomato Base:
  6. Pour in the passata and bring the mixture to a gentle simmer. Whisk in the ricotta until your sauce is smooth and creamy. Season with salt and pepper to taste.

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