This recipe uses the convenience of store bought gnocchi, combined with earthy spinach, mushrooms and leeks, bathed in a creamy ricotta sauce. Best of all, you throw it all in the oven and it’s ready in half an hour.
1/2 tsp salt
3 tablespoons olive oil
2 leeks, white parts only, cleaned and sliced
250g brown mushrooms, sliced
350g baby spinach
300g fresh ricotta
salt and pepper to season
1kg (two packets) fresh potato gnocchi
Start by making the bechamel sauce. Heat a pan over medium heat and melt the butter. Add the flour and stir with a wooden spoon whilst it bubbles and the flour taste is cooked out (about a minute.) Add all the milk, salt and nutmeg to the pan. Changing to a whisk, stir constantly. When it comes to a boil cook for another 2-3 minutes until the sauce is smooth and velvety. Set aside.
Preheat your oven to 200°C. Get a large baking tray and set aside.
In a large frying pan on high heat, add the olive oil. Add the leeks and mushrooms and saute until the leeks are softened and the mushrooms lightly golden. Add the baby spinach and wilt (don’t worry if it looks like a lot of spinach, it will collapse considerably, just stir carefully with tongs, it should only take a minute or two). Turn off the heat and add the ricotta and reserved bechamel sauce. Stir everything together until well combined. Taste and add enough salt and pepper to your liking.
Pour the sauce into the baking tray and add the gnocchi, stirring together to combine.
Bake for around half an hour or until the top becomes golden brown and crunchy.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.