This dish is so deeply satisfying and yet it’s ready in under 30 minutes!
4 tablespoons olive oil
1 large red onion, sliced thinly
500g store-bought gnocchi (I used gluten-free potato gnocchi)
1 cup grated cheese – cheddar, parmesan or gruyère
3 handfuls fresh spinach leaves, torn roughly
2 teaspoons fresh thyme leaves (or 1 teaspoon dry)
Pinch black pepper
1. Heat oven to 180°C.
2. Gently fry the onions in olive oil until softened – about 10-12 minutes.
3. Cook the gnocchi according to packet instructions and drain well. Tumble it into an ovenproof dish and add the onions.
4. Briefly whisk the cream and egg, and add half the cheese, plus the spinach, thyme and black pepper. Pour this mixture over the gnocchi, sprinkle the remaining cheese over top and bake for 20-30 minutes until golden.
Give this dish your own twist – it’s very flexible! Add bacon if you feel like it, or use penne pasta instead of gnocchi if you fancy.