Gnocchi casserole with tomato sauce, Gorgonzola and leaf spinach

Ingredients for 4 servings:

• 1 jar tomatoes, pureed, with basil
• e.g. Gorgonzola
• 1 pack of leaf spinach, frozen
• 1 pack of leaf spinach with Gorgonzola, frozen, optional
• Tomato paste
• n. B. Cheese (e.g. mozzarella, Emmental, Gouda), grated
• 1 pack of gnocchi
• Salt or herbal salt
• pepper
• basil
• herbs, Italian, frozen
• Olive oil, for the mold
• n. B. water
• Garlic

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

delicious, vegetarian and quick to make

Place the passata in a small saucepan and add a little tomato paste. Top up with water until you have a smooth sauce. Season to taste, e.g., with salt, pepper, garlic, basil, Italian herbs, etc. Heat the spinach according to the instructions and melt the Gorgonzola in it (you can also find a combination of spinach and Gorgonzola in the freezer). Cook the gnocchi according to the instructions. Brush a baking dish with a little olive oil and season with salt. Preheat the oven to 180°C (fan/convection oven). First, place the gnocchi in the dish, then pour the tomato sauce over them, and finally, scatter the spinach over the top. Sprinkle with cheese and return to the preheated oven for 10-15 minutes, until the cheese is nicely browned.