Baked Gnocchi and Spinach

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baked gnocchi with spinach

High protein vegetarian recipe with potato and greens

Serves 4 People


  •  1 tbsp olive oil 
  • 450g potato gnocchi 
  • 1 medium onion, thinly sliced 
  • 4 cloves garlic, minced 
  • ½ tsp ground black pepper 
  • 450g crushed tomato 
  • 1 tbsp italian herb mix 
  • 20g nutritional yeast 
  • ½ tsp sea salt 
  • 400g spinach 
  • 8 pieces sun-dried tomatoes, thinly sliced 
  • 250ml vegetable broth 


  1. Begin by preheating your oven to 180ºC/360°F/Gas 4. 
  2. In a skillet heat up 3/4 of the olive oil and roast the gnocchi on low heat until golden brown for about 10 minutes. Once cooked, set aside. 
  3. Using the same skillet, add the leftover oil and saute onion and garlic for about 3 minutes, until fragrant. Add all other ingredients, give it a good stir and simmer until the spinach is withered. 
  4. Transfer the sauce and the gnocchi to a baking dish and give it another good stir before you bake it for 20 minutes. 
  5. Let the gnocchi cool down a little bit before serving, season with salt & pepper if you desire. 



19g  PROTEIN  

75g CARBS  

11g FATS  


Macros and calories may vary slightly with different ingredients

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