Gnocchi, spinach and gorgonzola bake

Gnocchi, spinach and gorgonzola bake with potatoes, spinach, gorgonzola, soya cream and garlic: creamy, full of flavour and hot from the oven for an easy dinner.

At a glance

• Serves 3
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 580 kcal per serving
• Protein: 18 g
• Fat: 28 g
• Carbs: 65 g

Ingredients

• 600 g potatoes
• 300 g spinach
• 150 g gorgonzola
• 1 pot of thick, plain full-fat soya cream (choose one without seed oils)
• 2 cloves of garlic
• 1 onion
• 1 tbsp butter
• 1 pinch of nutmeg

Method

You’ll need: oven · frying pan · baking dish · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan) and lightly grease a baking dish with butter. Cook the potatoes for 20–25 min, let them steam dry briefly and roughly mash them or press them through a ricer.
2. Finely chop the onion and garlic. Wash the spinach and wilt it in a frying pan with butter, the onion and garlic, then season with nutmeg.
3. Gently mix the potatoes with the spinach and soya cream. Tear the gorgonzola into pieces and fold it in so the mixture stays creamy but still has a little texture.
4. Tip everything into the dish and smooth the top. Bake at 200 °C for 15–20 min, until the bake is hot and has golden brown patches on top.
5. Let it rest briefly so the creamy sauce can settle. Finish with a little freshly grated nutmeg if you like.
6. Serve hot, ideally straight from the dish. A green salad with olive oil goes well on the side.

Good to know

A bake like this is easy to love. Creamy inside, lightly browned on top – and simple ingredients turn into a really well-rounded oven dish.

Swaps

Gorgonzola → soft goat's cheese (usually a little milder) | butter → ghee or olive oil (heat-stable, or mainly monounsaturated fats) | soya cream → unsweetened oat cream (choose one without seed oils; contains gluten unless labelled gluten-free) | potatoes → sweet potatoes (provide beta-carotene and fibre)

Allergens

Contains milk and soya. Gorgonzola is a blue cheese and often quite strong in flavour for small children; in pregnancy, use gorgonzola made from pasteurised milk and make sure the bake is steaming hot all the way through.