Cheesy Gnocchi and Zucchini Bake

• 500g potato gnocchi (shelf-stable or refrigerated)
• 400g tomato sauce (passata or marinara)
• 1dl heavy cream
• zucchini (sliced into half-moons)
• 60g fresh baby spinach
• 2 cloves garlic (minced)
• 5ml dried oregano
• 125g fresh mozzarella (torn into pieces or shredded)
• 30g parmesan cheese (grated)

Directions

1. Mark step 1 done
   1

   Preheat your oven to 200°C.

2. Mark step 2 done
   2

   In a large ovenproof pan or baking dish, combine tomato sauce, heavy cream, garlic, and dried oregano. Stir until well combined.

3. Mark step 3 done
   3

   Gently fold in the uncooked potato gnocchi, zucchini, and fresh baby spinach until everything is evenly coated in the sauce. If the mixture looks too thick, add a splash of water.

4. Mark step 4 done
   4

   Scatter the fresh mozzarella and parmesan cheese evenly over the top.

5. Mark step 5 done
   5

   Bake in the preheated oven for 20 min until the sauce is bubbly, the gnocchi are tender, and the cheese is golden brown. Let it rest for 5 min before serving.