Fridge Foraging: Cheesy Gnocchi Bake with Spinach and Tomatoes
You can never go wrong with baked pasta! Between the cheesy goodness and the hearty gnocchi, this is one epic fridge foraging.
Feel free to replace the gnocchi with whatever pasta you have at home and you can totally add ground meat or sausage to the sauce.
Cheesy Gnocchi Bake with Spinach and Tomatoes
- 1 package gnocchi (about 17 oz)
- 3 Tbs. olive oil
- 3 to 4 cups fresh spinach
- 1 onion, diced
- 1 cup cherry tomatoes, cut in half (optional)
- 2 cloves garlic minced
- 2 cups canned tomatoes
- 1 Tbs. soy sauce
- salt and pepper
- 8 oz. fresh mozzarella, torn into pieces
- Top with fresh herbs and Parmesan cheese
Pre-heat oven to 425°F.
Cook gnocchi according to packaging instructions. Set aside but keep warm.
In a large saute pan or cast iron skillet, warm 2 Tbs. olive oil over medium heat.
Add the fresh spinach and wilt. Remove the spinach, set aside, and when cool enough to handle gently squeeze out any excess liquid.
In that same pan add the remaining olive oil, cherry tomatoes, and the onion and cook over medium heat until the onion is translucent and the tomatoes are wilted, about 5 to 7 minutes. Add the garlic and continue to cook for another 30 seconds. Add the canned tomatoes and soy sauce and simmer together for about 7 to 9 minutes or until mixture is reduced slightly. Fold in the spinach and cooked gnocchi and a big pinch of salt and pepper. Top with mozzarella and bake for about 20 to 25 minutes or until the top is bubbling and golden brown.
Serve immediately topped with fresh herbs and Parmesan cheese.
Makes 4 to 6 servings.