Gnocchi Bake with Spinach, Mushroom and Ricotta

Ingredients

• Butter

  Unsalted

  100g

• Wheat flour

  Whole-grain

  100g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  100g

• Salt

  Table

  ½ tsp or 3g

• Nutmeg

  Spices, ground

  0.02 tbsp or 0.1g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Mushrooms

  Shiitake, raw

  1 mushroom or 19g

• Spinach

  Raw

  100g

• Ricotta

  Fat Free Ricotta - Trader Giotto's

  100g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Pasta

  in Tomato & Cheese Sauce - Campbell's

  1000g

Directions

1. Start by making the bechamel sauce. Heat a pan over medium heat and melt the butter. Add the flour and stir with a wooden spoon whilst it bubbles and the flour taste is cooked out (about a minute.) Add all the milk, salt and nutmeg to the pan. Changing to a whisk, stir constantly. When it comes to a boil cook for another 2-3 minutes until the sauce is smooth and velvety. Set aside. Preheat your oven to 200C. Get a large baking tray and set aside. In a large frying pan on high heat, add the olive oil. Add the leeks and mushrooms and saute until the leeks are softened and the mushrooms lightly golden. Add the baby spinach and wilt (don't worry if it looks like a lot of spinach, it will collapse considerably, just stir carefully with tongs, it should only take a minute or two). Turn off the heat and add the ricotta and reserved bechamel sauce. Stir everything together until well combined. Taste and add enough salt and pepper to your liking. Pour the sauce into the baking tray and add the gnocchi, stirring together to combine. Bake for around half an hour or until the top becomes golden brown and crunchy. Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family-style recipes and talks about life as a stay at home mother.
2. Recipe by: Kristy Komadina (source: https://www.goodfood.com.au/recipes/gnocchi-bake-with-spinach-mushroom-and-ricotta-20121010-29tri)

Similar Foods

• Gnocchi with Mushrooms and Butter
• Creamy Baked Gnocchi with Ham and Peas
• Scrambled Eggs with Spinach and Ricotta
• Herbed Gnocchi and Mushrooms
• Ricotta and Spinach Calzones
• Pappardelle with Squash, Mushrooms, and Spinach