Gnocchi Casserole with Tomato Sauce, Gorgonzola and Spinach Leaves
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 glass tomatoes, strained, with basil
- Gorgonzola
- 1 packet spinach leaves, frozen
- 1 packet spinach leaves with Gorgonzola, frozen, optional
- Tomato paste
- cheese (e.g. mozzarella, Emmentaler, Gouda), grated
- 1 packet gnocchi
- Salt or herb salt
- pepper
- basil
- Herbs, Italian, TK
- Olive oil, for the shape
- water
- garlic
Print Recipe
Pin Recipe Instructions
- Put the tomatoes in a small saucepan, add a little tomato paste. Top up with water until a creamy sauce is formed. Season to taste, e.g., with salt, pepper, garlic, basil, Italian herbs etc.
- Warm up the leaf spinach according to the instructions and let the Gorgonzola melt in it (there is also a combination product of leaf spinach with Gorgonzola in the TK). Cook the gnocchi according to the instructions. Brush the baking dish with a little olive oil and season with a little salt.
- Preheat the oven to 180 ° C fan oven. Then first put the gnocchi in the mold, then pour the tomato sauce over it and finally spread the spinach leaves. Sprinkle with cheese and place in the hot oven for 10-15 minutes, until the cheese is nice and brown.
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