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Cheesy Baked Gnocchi with Spinach and Tomatoes


35 minutes

A dish that requires minimal effort for maximum cheesy enjoyment.

6 Farmdrop products in this recipe


Here’s how you do it

  1. Preheat the oven to 200℃.
  2. Bring a large pan of salted water to boil. Turn off the heat once the water is boiling, add the gnocchi and leave it to stand for 2 minutes before draining.
  3. Put the drained gnocchi into a roasting tin, stir in the olive oil and season with salt and pepper. Add the tomatoes, spinach, ricotta and lemon zest. Give it a good stir then put in the oven for 30 minutes.
  4. Five minutes before the gnocchi is ready, sprinkle over the parmesan and return the tin to the oven. Serve with a green salad on the side.


  • 500g gnocchi
  • 1 punnet cherry tomatoes
  • 100g spinach
  • 250g ricotta
  • 60g parmesan, grated
  • Zest of 1/2 a lemon

What you'll need

  • 2 tbsp olive oil
  • Salt and pepper

Suitable for

  • Vegetarians

What’s in this recipe

Life 4d+

The Tomato Stall

Organic Piccolo Vine Tomatoes

1 Punnet (min. 200g)



Life 5d+

La Tua Collection

Fresh Potato Gnocchi

1 Pack (1kg)



10 Month Aged Parmesan



Life 2d+



1 Pot (250g)