Cheesy gnocchi and tomato bake

• Potato gnocchi1 kg
• Chopped tomatoes (tin)2 tins
• Mozzarella250 g
• Baby spinach200 g
• Garlic3 cloves

Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Finely chop the garlic. Heat a tablespoon of oil in a wide ovenproof frying pan over a medium heat and fry the garlic for 1 minute, without letting it brown. Add the chopped tomatoes and a pinch of salt and simmer for 10 minutes.2 tins chopped tomatoes3 cloves garlic
2. Stir in the gnocchi and the spinach. Cook for 3 minutes, stirring, until the spinach has wilted and the gnocchi are soft. Heat the grill to high.1 kg potato gnocchi200 g baby spinach
3. Tear the mozzarella over the top and slide the pan under the grill for 5 minutes, until the cheese is melted and bubbling. If your pan handle is not ovenproof, tip everything into a baking dish first.250 g mozzarella

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