Baked mushroom & spinach gnocchi
9
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
A simple vegetarian pasta bake that won’t take an age to make? Yes, please!
Ingredients
Spinach
150 g, young leaf
Gnocchi, Fresh
500 g
Low Fat Soft Cheese
250 g
Vegetable stock cube
½ cube(s), to make 150ml stock
Ground Nutmeg
¼ teaspoon(s), level
Calorie controlled cooking spray
4 spray(s)
Mushrooms
250 g, thickly sliced
Garlic
3 clove(s), crushed
Vegetarian parmesan style hard cheese
20 g, grated
Instructions
1
Put the spinach in a microwave-safe bowl, cover and cook on high for 1-2 minutes until wilted. Let cool then squeeze out any excess liquid.
2
Meanwhile, cook the gnocchi to pack instructions then drain and set aside. Combine the soft cheese, stock and nutmeg in a jug and set aside.
3
Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a large pan with cooking spray. Add the mushrooms and garlic and cook for 2-3 minutes, until golden.
4
Stir in the spinach and cooked gnocchi followed by the soft cheese mixture and half the hard cheese. Season well.
5
Transfer the mixture to a baking dish and scatter over the remaining cheese. Bake for 15-20 minutes, until the sauce is bubbling. Remove from the oven and let stand for a few minutes before serving.
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