zoom Gnocchi al forno with spinach & broccoli

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    Gnocchi al forno with spinach & broccoli

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    Gnocchi al forno with spinach & broccoli

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 6


    400g bag essential Waitrose Spinach
    2 x 500g packs Del ’Ugo Potato Gnocchi
    250g tub essential Waitrose Italian Ricotta
    3 tbsp freshly grated essential Waitrose Parmigano Reggiano
    240g pack Tenderstem® Broccoli Spears, thickly sliced
    Grated zest of 1 lemon
    Handful fresh basil leaves, roughly torn
    25g wholemeal breadcrumbs


    1. Preheat the oven to 200°C, gas mark 6. Place the spinach in a large bowl and pour over a kettleful of boiling water. Leave for a minute or two until wilted then drain very well.

    2. Transfer to a food processor and whizz until very finely chopped. Add the ricotta and two tablespoons of the Parmigano Reggiano and whizz again – mix in a splash of semi-skimmed milk or water if the sauce seems a bit thick.

    3. Cook the broccoli in a large pan of boiling water for 1 minute, add the gnocchi and cook for a further for 2 minutes then drain well. Return to the pan, add the spinach mixture, lemon zest and basil and toss well together to coat the gnocchi.

    4. Tip the gnocchi into a heatproof dish. Scatter over the breadcrumbs, remaining Parmigano Reggiano and a good grind of black pepper. Bake for 15 minutes until golden.

    Cook’s tip

    For a pasta bake, try this with 500g pack wholewheat penne in place of the gnocchi.

    Drink recommendation

    The textures and flavours here are perfect for this Italian blend of Fiano, Falanghina and Greco: Triade 2010 IGT Campania, Italy.

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    4 stars