About an hour
Baked Gnocchi in Coconut Cream Rosé
2 500g packages of plain gnocchi
1 tbsp butter
1 400 ml tin full fat coconut milk
2 cloves garlic
1 medium onion
1 tsp salt
20 cracks black pepper
½ tsp chili flakes (optional)
3 round tbsp tomato paste
1 cup cherry tomatoes
1 cup fresh baby spinach
¾ lb grated mozzarella
Fresh grated Parmesan to garnish
Step by Step Instructions
Pre heat oven to 350°
Sauté onions and garlic over medium heat until onions become translucent. Add tomato paste and sauté until onions are caramelized and tomato paste has become deep red in color. Add coconut milk, salt, and pepper and bring to a moderate boil until the sauce begins to thicken.
When the sauce has thickened place the gnocchi in a bowl and pour the sauce over top. Add tomatoes and spinach, mix until pasta is well coated and everything is evenly combined.
Scoop pasta into a large greased pyrex baking dish and scatter mozzarella evenly over the top. Place the pan in the oven and bake for 30 min and then broil for a few minutes until the cheese is an even golden brown. Serve into pasta bowls and enjoy these beautiful little pasta pillows in this unique and delicious sauce!
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