Gnocchi al forno with spinach & broccoli

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.