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Baked Potato Gnocchi W/ Spinach & Ricotta Cheese

Ingredients
  

  • 2 packs Corabella Potato Gnocchi
  • water for boiling
  • half a bag of fresh baby spinach
  • 1 can/jar spaghetti sauce
  • sprinkle of dried basil
  • sprinkle of powdered garlic
  • 3 tbsp sugar
  • 1 sm tub of ricotta cheese
  • 1 1/4 cup shredded Mozzarella cheese

Instructions
 

  • Boil water in a pot. Add the Corabella Potato Gnocchi in the boiling water to cook for 2-3 minutes.
  • In a sauce pan, pour the spaghetti sauce, then add the sprinkles of dried basil, dried oregano, powdered garlic and sugar. Stir then cover. Let that simmer for a few minutes. Do this while the water boils for the gnocchi.
    Turn the stove off after it boils. Carefully uncover, then add the spinach. Stir it around. The heat would wilt the spinach so no need to have the stove on anymore.
  • Drain the water then add the cooked potato gnocchi into the sauce.
  • Add 1/4 cup of shredded mozzarella cheese. Stir everything around.
  • This is pretty much ready to serve. Scoop some up into a bowl and enjoy…. BUT…….
  • Let’s be fancy and dress the potato gnocchi up with other delicious elements, shall we? First, preheat the oven to 350 degrees. Transfer the gnocchi with sauce into a baking pan.
  • Add dollops of ricotta cheese on top. Try to spread them flat to slightly cover the top.
  • Evenly sprinkle the remaining 1 cup of shredded mozzarella cheese on top. Stick it in the oven to bake for 12-15 minutes.
  • After baking, let it stand for a bit before serving. Use that time to bake the garlic bread in the oven. About 8 minutes or so.