spinach and mozzarella gnocchi
- 3½ cups (875ml/29½ fl oz) milk
- 800g (1 lb 12 oz) store-bought potato gnocchi
- 280g (10 oz) baby spinach leaves
- 1 cup (80g/2¾ oz) finely grated parmesan
- 2 teaspoons finely grated lemon rind
- sea salt and cracked black pepper
- 2 x 125g (4½ oz) fresh mozzarella, drained well and torn
- Place the milk in a deep ovenproof frying pan and bring to a simmer. Add the gnocchi and cook for 3 minutes or until just soft.
- Preheat oven grill (broiler) to high.
- Stir through the baby spinach, ¾ cup (60g/2 oz) of the parmesan, lemon rind, salt and pepper.
- Top with the mozzarella and remaining parmesan.
- Grill for 8–10 minutes or until golden and serve. Serves 4
Cook’s note:
Whatever type of gnocchi you choose, cook it until it is just soft - overcooked gnocchi gets a little soggy! Any type of greens will work here, too, such as shredded kale, silverbeet or frozen peas.
Photography: Con Poulos
© DONNA HAY GROUP
