Spinach & Mascapone Gnocchi

Ingredients:
1 packet of Gnocchi
1 jar 350g tomato pasta sauce or Nepoletana from chill cabinet
1 tub (250g) Mascapone
1 bag grated Mozzarella & Cheddar Cheese (approx 200g)
1 bag (approx 200g) Fresh Spinach

Method:
Cook the Gnocchi according to packet instructions. Drain and tip into an oven proof dish.

Heat the pasta sauce and add the spinach leaves. Cook until the spinach has wilted - 3-4 mins.

Pour the sauce over the Gnocchi. Spoon blobs of Mascapone over the sauce.

Finish with the grated cheeses, and bake at 200C for about 20-30 mins, until cheese is bubbling and golden.

Rating: 8/10