Dutch Cream Potato Gnocchi - Chef Recipe by Jayden Casinelli
Creating seasonal gnocchi dishes is one of my favourite things – masking gnocchi by hand with jus...
1.2 kg peeled tinned tomatoes
2 brown onions finely chopped
1/2 head garlic finely chopped
1/2 bunch basil
1 packet lasagne sheets
100g Parmesan grated
2 cups spinach
1/2 cup basil
Preheat oven to 130 C.
Brown onions and garlic on a low heat for 5-10 minutes. Add tomatoes, and basil and slow cook for 1 hour.
In a large dish, layer Napoli sauce, pasta sheets and another layer of sauce before adding basil leaves and raw spinach.
Using a piping bag, pipe strips of ricotta.
Repeat process (2- 3 layers).
Top with parmesan cheese and bake for 1 hour or until golden.
Recipe provided by Cucina Espresso
Photo Credits: Cucina Espresso