Baked pesto gnocchi
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Method
1
Preheat the oven to 200ºC, gas mark 6. Boil the kettle. Put the spinach in a large bowl and cover with boiling water to wilt. Drain the spinach and return to the bowl. Add the gnocchi, frozen peas, pesto and 150ml water to the bowl. Mix, season, then transfer to a baking dish (about 15cm x 25cm). Top with the tomatoes, mozzarella and breadcrumbs; drizzle over the oil. Bake for 45 minutes until golden and bubbling. Serve with a bitter leaf salad, if preferred.
