Baked Gnocchi with Smoked Pork Neck, Spinach and Mozzarella
Potato gnocchi are an increasingly popular side dish that goes well with sauces and meat. They are filling and very tasty, though shop-bought ones tend to be too floury. In this recipe we bake them with smoked pork neck, spinach and mozzarella to make a hearty dish full of flavour.
Prep: 20 min
Cook: 30 min
Servings: 1
Method
01.
Heat a little oil in a roasting tin, soften the garlic sliced into rounds, add the smoked pork neck cut into cubes and fry it briefly.
02.
Add the gnocchi previously cooked in salted water, mix them with the pork neck and garlic, pour over the cream and finally add the frozen spinach balls.
03.
Stir gently so the spinach does not break up, then bake uncovered in an oven preheated to 175 °C for 25–30 minutes.
04.
Remove the tin from the oven, top with mozzarella cut into rounds and return to the hot oven for about 5 minutes, until the cheese melts. There is no need to add salt, as the smoked pork neck is salty enough and the gnocchi absorbed salt while cooking in water.
