Veggie Gnocchi


  • 1 500g packet of gnocchi (store bought)
  • 1 700ml jar of tomato passata
  • 1 tbsp of each (basil and oregano)
  • 1 tsp garlic (fresh or minced)
  • 1 medium eggplant, thinly sliced
  • 1 cup mushrooms, thinly sliced
  • 1 cup baby spinach
  • ½ cup ricotta cheese
  • ¼ cup cheddar cheese, grated
  • Salt and pepper
  • Olive oil (for cooking)


  • Preheat oven to 180C 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.