Veggie Gnocchi


  • 500g gnocchi (1 packet, store bought)
  • 700g tomato passata (1 jar)
  • 1 tbsp basil
  • 1 tbsp oregano
  • 1 tsp garlic (fresh or minced)
  • 1 eggplant (medium)
  • 1 cup mushrooms
  • 1 cup baby spinach
  • 1/2 cup ricotta cheese
  • 1/4 cup grated cheddar cheese
  • salt
  • pepper
  • olive oil (for cooking)


  • Prep Ingredients: Thinly slice eggplant and mushrooms.
  • Preheat oven to 180°C and line baking dish with baking paper
  • Prepare gnocchi according to packet instructions. Once cooked, drain and set aside.
  • Drizzle pan with oil, add garlic and cook for 2-3 minutes. Add eggplant and lightly sautee.
  • Add passata, gnocchi and herbs, allowing the sauce to reduce. Season with salt and pepper.
  • Stack gnocchi sauce mixture with layers of spinach and ricotta cheese in a baking dish. Repeat layers until baking dish full. Top with grated cheese.
  • Grill for 10 minutes or until cheese has melted completely melted.

Vegan and dairy free adaptable:
Use plant based cheese alternatives.

Lactose free adaptable:
Use lactose free cheese products.