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Baked Tuscan Butter Gnocchi


2 x 500g packets Gnocchi (La Cave)

4 tablespoons butter

3-4 gloves garlic minced

400g Cherry Tomatoes (La Cave)

2 teaspoon Herbes de Provence (La Cave)

Salt, Pepper and a pinch of chili flakes 

1 packet Spinach

1 cup chicken broth

1 cup cream

1/2 cup parmesan (La Cave)

1/4 cup fresh herbs (basil, parsley) or add more dried herbes

125g Mozarella/Burrata (La Cave)



Preheat oven to 180 degrees

Melt butter and garlic over medium heat until garlic is fragrant. 

Add cherry tomatoes, herbes de provence and season with salt, pepper and chili flakes. Squash down cherry tomatoes to burst. Mix together, add spinach and cook until wilted.

Stir in chicken broth, cream, parmesan and herbs and bring to a simmer. Reduce heat and cook for 3-5 minutes for sauce to reduce.

Add gnocchi packets and mix in and then transfer to a baking dish.

Top with chunks of mozarella/burrata and then cook in oven for approx 30 minutes for cheese to melt and gnocchi to soften.

Serve with additional fresh herbs (basil works great!)

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