This is a great low-prep dinner you can throw in the oven before guests come round and serve up as-is, or with a side of veg. Don’t worry if the gnocchi is poking out over the sauce it makes a nice crispy top.
This recipe is a variation of emergency gnocchi, which you can make on the stove in 10 minutes flat. If you’ve got a bit more time then this baked version is worth it. It’s great to make when you have enough time but are busy with other things as you can just throw it in the oven and 20 minutes later a comforting bowl of gnocchi with a crispy top greets you.
What is shelf-stable gnocchi?
This recipe is all about convenience, so I use the packets of gnocchi found on the shelf in the pasta aisle. They’re usually vacuum packed and cost a few dollars each. You could also use the pre-made stuff that’s found in the fridge section. Both are quick-cooking and easy to use.
Tips before you begin
- Blue cheese is salty so don’t be too heavy-handed with the salt.
- Let the gnocchi sit for 5 minutes before serving to thicken the sauce.
- The layering is important. Try to keep the spinach in an even layer but not poking out the edges or it’ll just scorch. You want it to end up submerged in the sauce.
- Tomato variation: Swap cream and water for your favourite tomato sauce or passata seasoned well with salt and pepper.
- Rose variation: Add tomato paste for a rose sauce and swap blue cheese for parmesan.
Emergency baked gnocchi
Ingredients
Instructions
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Preheat your oven to 180℃ fan-forced or 200℃ conventional.
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In a medium-large shallow baking tray layer the garlic, spinach, gnocchi and blue cheese. Top with cream, then fill the cream pot half with water and add that to the pan.
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Gently shake, then place in the oven for 30 minutes, stirring once halfway to make sure everything is cooking evenly.
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Remove and cool for a few minutes before serving.
