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Gnocchi al forno with spinach & broccoli
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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.
For a pasta bake, try this with 500g pack wholewheat penne in place of the gnocchi.
The textures and flavours here are perfect for this Italian blend of Fiano, Falanghina and Greco: Triade 2010 IGT Campania, Italy.
Typical values per serving:
Champteloup Sauvignon Blanc
This recipe was first published in February 2012.
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