Gnocchi al Forno
This is a lovely gnocchi dish with spinach and broccoli. Spinach - are low in carbs, high in fiber contain vitamins and minerals and are an excellent source of iron. Broccoli - is an excellent source of vitamin C and contain vitamins and minerals, some proteins and is cholesterol fee.
The recipe is easy enough and really delicious!
Prepare: 15 minutes
Cook: 20 minutes.
2x500gr packs potato gnocchi
250gr bag spinach
250gr broccoli cut into small pieces
250gr Ricotta cheese
3/4 tbsp grated parmesan cheese
Zest of1lemon grated
1 handful of fresh basil leaves
1-2 handfuls of pine nuts
3/4 tbsp breadcrumbs
Salt - smoked paprika.
Cook the broccoli in salted boiling water for 5 minutes. Drain them and set aside.
In a large bowl place the spinach leaves and cover them in boiling water for 1-2 minutes.
Drain very well then add the spinach with some of the pine nuts and the ricotta cheese in a food processor. Add a splash of any milk (dairy or not dairy) in case the mixture comes out a bit thick and whizz till it gets creamy.
Transfer it into a big pan, add the broccoli, some basil leaves chopped, paprika, the lemon zest and another splash of milk if needed; stir well and toss for a few minutes over medium heat.
Cook the gnocchi in salted boiling water (following pack instructions), drain and add them to the pan. Just stir and cover them with the sauce then place them in an oven proof dish - well oiled - sprinkle a few more pine nuts on the top, the parmesan cheese and cover with the breadcrumbs.
Bake them in the oven 200 degrees C or fan 180 degrees C for15 minutes until golden. You can then turn on the grill for an additional 5 minutes.
Note: You can have gluten free broccoli /pasta and rice breadcrumbs for a gluten free option and you can also try a pasta bake using penne pasta instead of gnocchi.
If the sauce seems a bit thick you can add some extra milk in the oven proof dish or make a quick besciamella sauce to pour on the top so the dish will come out creamy (maybe a bit more rich).