Ingredients:

  • 1 Tbsp (15g) Unsalted Butter
  • 1 Large Shallot, finely diced (about 50g)
  • 3 cloves Garlic, minced
  • 1/2 cup (120ml) Dry White Wine (optional)
  • 1/2 cup (120ml) Oil-Packed Sun-Dried Tomatoes, drained and coarsely chopped (reserve 1 tsp of the oil)
  • 1/2 tsp Dried Italian Herbs (Oregano and Basil blend)
  • 1 cup (240ml) Vegetable or Chicken Stock (low sodium)
  • 1 cup (240ml) Double Cream (or Heavy Cream, 35% fat)
  • 1/4 tsp Salt (plus more for seasoning)
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 lb (500g) Shelf-Stable or Fresh Potato Gnocchi
  • 1 cup (250g) Full-Fat Ricotta Cheese
  • 2 cups (60g) Fresh Spinach, roughly chopped
  • 1/2 cup (50g) Grated Parmesan Cheese (plus extra for serving)
  • 1 cup (110g) Shredded Low-Moisture Mozzarella Cheese
  • 1 Tbsp Fresh Basil, chopped, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
  2. Make the Ricotta Filling: In a medium bowl, combine the ricotta cheese, chopped spinach, and Parmesan cheese. Season lightly with salt and pepper. Set aside.
  3. Cook the Gnocchi: Bring a pot of salted water to a boil. Add the gnocchi. Cook only until they float to the surface (usually 1-2 minutes). Drain immediately and set aside. Do not overcook them; they will finish cooking in the oven.
  4. Sauté Aromatics: In a large skillet or Dutch oven, melt the butter (and the reserved teaspoon of sun-dried tomato oil, if using) over medium heat. Add the diced shallot and cook until softened and translucent, about 3 minutes.
  5. Add Garlic and Tomatoes: Stir in the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant. Add the dried Italian herbs.
  6. Deglaze (Optional): If using, pour in the white wine. Bring to a simmer and reduce the liquid by half, scraping up any brown bits from the bottom of the pan. This takes about 2 minutes.
  7. Finish the Sauce: Pour in the stock and bring to a simmer. Reduce heat to low, then pour in the double cream. Stir well. Adjust seasoning with salt and pepper. Let it gently simmer for 2–3 minutes until the sauce has slightly thickened.
  8. Combine Ingredients: Gently fold the cooked gnocchi into the cream sauce until completely coated.
  9. Layer the Dish: Spoon half of the gnocchi mixture into the prepared baking dish. Drop spoonfuls of the ricotta-spinach mixture evenly over the top of the gnocchi. Spoon the remaining gnocchi mixture over the ricotta.
  10. Top and Bake: Sprinkle the shredded mozzarella evenly over the top. Bake for 8–10 minutes, or until the sauce is bubbly and the mozzarella is melted.
  11. Broil for Colour: Switch the oven to broiler/grill setting (high) for the final 1-2 minutes to achieve a lovely golden-brown crust. Watch carefully.
  12. Rest and Serve: Remove from the oven, let rest for 5 minutes, garnish with fresh basil, and serve hot.