Creamy broccolini gnocchi bake
11
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Looking for comfort food, fast? Soft, fluffy gnocchi baked with broccoli in a cheesy, creamy sauce and served with a side of spinach is just the thing.
Ingredients
Broccolini
300 g, cut into 3cm lengths
Dry potato gnocchi
500 g
Low-fat ricotta cheese
180 g, smooth variety
Garlic
2 clove(s), crushed
Vegetable stock cube
1 individual, gluten free variety, to make 150ml vegetable stock
Ground nutmeg
¼ tsp, (pinch)
Fresh lemon rind
1 tsp, finely grated
Grated parmesan cheese
1½ tbs
Baby spinach leaves
360 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Cook broccolini and gnocchi for2minutes in a large saucepan of boiling water. Drain. Transfer to a 1.5 litre (6-cup) capacity baking dish.
2
Combine ricotta, 1 clove garlic, stock, nutmeg and rind in a medium bowl. Pour sauce over broccolini and gnocchi and toss to combine. Sprinkle over the cheese. Bake for 20 minutes or until golden and bubbling.
3
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Add spinach, a handful at a time and cook for 4-5 minutes or until just wilted. Season with salt and pepper, then stir in the remaining garlic and cook for 1 minute.
4
Serve gnocchi bake with spinach on the side.
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