About This Recipe
A comforting gnocchi recipe! Sun-dried tomatoes combine perfectly with the sweetness of spinach to make a gourmet dish.
Ingredients
At Oliviers&Co
Domaine de Gerbaud Olive Oil
La Classique Olive Oil
Semi-dried Cherry Tomatoes
Tanche Black Olives
At the market
28.2 oz gnocchi
3.5 oz spinach shoots
6.76 fl oz heavy cream
3.5 oz grated Parmesan cheese
3.5 oz grated mozzarella cheese
13.5 fl oz vegetable stock
2 garlic cloves
Directions
Preheat oven to 356°F.
Peel and finely chop the garlic cloves. Trim, wash and dry the spinach shoots. Drain et coarsely chop the semi-dried tomatoes. Drain and halve the black olives.
Heat 3-4 tbsp of olive oil in a frying pan. Fry the garlic until lightly browned. Add the gnocchi and spinach. Mix well.
Add the stock, cream, Parmesan, tomatoes and olives. Mix well and cook for a further 5 minutes, or until the liquid has almost evaporated.
Pour into a gratin dish or in a cast-iron skillet and sprinkle with mozzarella. Bake for about 15 minutes.
Serve with a drizzle of Domaine de Gerbaud olive oil.