Baked Gnocchi

 Even though it is still very warm here in Florida, there is nothing better than a baked comfort dish. We often do a quick stove-top gorgonzola gnocchi which is great, but this one really hit the spot. Using what I had on hand, fresh tomatoes and greens...that does seem to be a common thread with me...and cotija and fresh asiago cheese (I know that's strange but it's what I had). If you want it more saucy you can add tinned chopped tomatoes.

 Baked Gnocchi with Tomato and Spinach

• 1 package gnocchi (500g)
• 1 teaspoon herbs (you can use Italian I use Penzey's Parisien Bonnes Herbes )
• 1 tomato diced
• 1 teaspoon smoked paprika
• 2 chopped garlic cloves (or garlic seasoning)
• 3 tablespoons grated cotija (or Parmesan)
• 1 tablespoons tomato paste or 2 T tomato sauce if that is what you have 
• 1/2 teaspoon sugar
• 3 or 4 tablespoons cream/yogurt
• large handful fresh spinach, chopped (or chopped frozen) 
• salt & pepper to taste
• 4 oz mozzarella, sliced

Method:

Cook the gnocchi according to the directions on the package. In the meantime, make the sauce, in a sauce pan add a little oil, heat it and add the garlic and paprika and cook for 30 seconds, then add all of the tomatoes and the sugar, allow to simmer for 5 minutes. Remove the pan from the heat and stir in the cream/yogurt, spinach and seasoning. When the gnocchi is floating at the top remove with a slotted spoon and add to the sauce, stir in the cotija/parmesan cheese...transfer to a baking  top with the mozzarella. Bake for 10 to 15 minutes until the mozzarella is melted and golden. Remove from the oven and allow to rest for 5 minutes before serving.

 Of course you can add bacon or mushrooms or kale or cilantro, or any kind of cheese you like...to make it your own. I have just started using gnocchi, and my daughter just loves it enough so she will prepare it herself! Now I will have to have her make the gnocchi from scratch!