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Delicious Gnocchi Tomato Spinach Puff Pastry Bake

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This delightful dish combines tender gnocchi, fresh spinach, and savory tomato flavor, all enveloped in a crispy puff pastry. It’s a quick and budget-friendly meal perfect for gatherings or a satisfying lunch.

Ingredients

Scale
  • 1 pound (450g) potato gnocchi
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 10 ounces (280g) fresh spinach, roughly chopped
  • 1 (14-ounce) can diced tomatoes, drained
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste
  • 1 cup (240ml) heavy cream
  • 1 cup (100g) shredded mozzarella cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 sheet (about 17.3 ounces) of frozen puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 200°C (180°C for fan oven). This ensures the puff pastry will brown and crisp evenly.
  2. In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until soft and translucent.
  3. Add the minced garlic and sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic as it can become bitter.
  4. Add the roughly chopped spinach to the skillet and cook for about 2-3 minutes until wilted, stirring occasionally.
  5. Stir in the drained diced tomatoes, dried basil, oregano, and red pepper flakes (if using). Season with salt and pepper to taste and mix well. Let the mixture simmer for about 5 minutes.
  6. Add the gnocchi and cream to the skillet. Stir everything together and let it simmer for another 2-3 minutes until the gnocchi are heated through and the mixture is creamy.
  7. Transfer the mixture to a suitable baking dish and sprinkle the shredded mozzarella and grated Parmesan evenly on top.
  8. Roll out the thawed puff pastry and carefully place it over the gnocchi mixture. Press the edges lightly to seal. Cut a few small slits in the pastry surface to allow steam to escape.
  9. Brush the surface with the beaten egg for a golden color, and bake in the preheated oven for 25-30 minutes until the puff pastry is risen and golden brown.
  10. Remove from the oven and let it cool for 5-10 minutes before serving. This allows the filling to set a bit and the flavors to meld.

Nutrition

Keywords: Avoid overcooking the gnocchi before adding them to the filling; they should be slightly al dente as they will continue to cook in the oven. A high-quality puff pastry is crucial for a crispy topping, and ensure the dough is well-chilled before working with it.

Find it online: https://cinnamonbelle.com/leckeres-gnocchi-tomaten-spinat-blatterteig-rezept-geniesen/