Baked Spinach and Ricotta Gnocchi with Cherry Tomatoes

Equipment: A large ovenproof baking dish or sauté pan.

Preheat the oven to 180°C fan bake.

Gnocchi: Put the spinach in a heatproof bowl and cover with boiling water, turning to wilt. Drain well then spread over a clean tea towel, roll up and squeeze out all the excess water. It’s important the spinach is dry or the gnocchi will fall apart. Chop finely and place in a large bowl. Add all the remaining ingredients, season and combine well. Refrigerate until ready to assemble.

Sauce: Heat the olive oil in a saucepan, add the garlic and stir for a few seconds then add the tomatoes and balsamic vinegar and simmer for 5 minutes.

Tip the sauce into the baking dish. Scoop golf ball-sized spoons of the gnocchi mixture into your hand and gently squeeze together into a rough shape. Nestle into the tomatoes then dot over the ripped mozzarella and top with a generous grating of parmesan. Bake for about 25 minutes until golden and bubbling.