This recipe is an old favourite of mine, first published in Olive Magazine in August 2007. It is warming, satisfying and utilising a good quantity of spinach and tomatoes while limiting the mascarpone is quite healthy.
Click on here to see the recipe on BBCGoodFood.com
Even though I have made this recipe several times over the years, I have only made one change and that is I make my own tomato sauce by frying 2-3 crushed cloves of garlic in some olive oil, add a tin of chopped tomatoes, salt and sugar and cooking for 20 minutes.After 20 minutes or so, fill the pan with spinach and wilt down completely. Add cooked gnocchi and mix well. Turn into an ovenproof dish and dot with Mascarpone and scatter finely grated Parmesan. Grill until the cheese is melted.
Enjoy.
Click on here to see the recipe on BBCGoodFood.com
Even though I have made this recipe several times over the years, I have only made one change and that is I make my own tomato sauce by frying 2-3 crushed cloves of garlic in some olive oil, add a tin of chopped tomatoes, salt and sugar and cooking for 20 minutes.After 20 minutes or so, fill the pan with spinach and wilt down completely. Add cooked gnocchi and mix well. Turn into an ovenproof dish and dot with Mascarpone and scatter finely grated Parmesan. Grill until the cheese is melted.
Enjoy.
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