WWW.FREI-STYLE.COMCreamy Baked Feta Gnocchi with Spinach
Ingredients
For the bake
- 500 gr (17.6 oz.) gnocchi (the chilled kind)
- 250 gr (8.8 oz.) feta
- 400 gr (14.1 oz.) frozen leaf spinach
- 50 gr (1.8 oz.) sun-dried tomatoes
- 100 gr (3.5 oz.) cocktail tomatoes
- 2 Tbsp olive oil
- 2 tsp dried oregano
- 1 garlic clove
- salt and pepper (to taste)
To garnish
- fresh basil (a few sprigs)
Equipment: Baking dish (approx. 30 x 20 cm), Sieve, Paring knife
Instructions
Prepare
- 1.Take the leaf spinach out of the freezer and let it thaw in the fridge or in the microwave.
- 2.Squeeze the thawed spinach firmly with your hands or in a sieve so all the excess liquid is gone.
- 3.Preheat the oven to 200°C (392°F), top and bottom heat.
- 4.Cut the sun-dried tomatoes into strips, drain the feta, peel and finely chop the garlic and halve the cocktail tomatoes.
Toss everything together
- 1.Put the gnocchi, the feta, the squeezed spinach, the sun-dried tomatoes, the halved cocktail tomatoes and the garlic into a baking dish.
- 2.Add the olive oil and the oregano, season with salt and pepper and mix everything well.
Bake and serve
- 1.Slide the dish into the preheated oven and bake the gnocchi for 20 to 25 minutes, until they are golden.
- 2.Stir once halfway through the baking time so the melted feta spreads and everything turns creamy.
- 3.Garnish the baked feta gnocchi with fresh basil and serve them straight from the dish.
Notes
Tip from my kitchen: the one move that matters most is squeezing the spinach. Thawed leaf spinach gives off a surprising amount of water, and if that ends up in the dish the gnocchi poach in it instead of turning golden. I like to let the spinach thaw overnight in the fridge, so in the evening all that is left to do is squeeze it, and that waiting time does not count towards the cooking. Use the soft chilled gnocchi from the fridge section, they need no pre-boiling. You can mix the whole dish up to 12 hours ahead, cover it, keep it cold and then slide it into the oven straight from the fridge with 5 minutes of extra baking time. Leftovers keep 2 to 3 days in the fridge and turn creamy again at 180°C (356°F) with 1 to 2 Tbsp of water. For a vegan version use an almond-based vegan feta and stir in 2 Tbsp of oat cream.
Nutrition per serving: 495 kcal · 18 g protein