Baked Gnocchi Bocconcini

Ingredients

• gnocchi, fresh or shelf-stable (400 - 500 g)
• cloves garlic, chopped (2)
• dried basil (1 teaspoon)
• canned cherry tomatoes, with juice (398 mL)
• water (1/2 cup)
• baby spinach, chopped (2 handfuls)
• large bocconcini , large cherry sized bocconcini (7)

Instructions

1. Preheat oven to 350° F.
2. In a large bowl, combine the gnocchi, chopped garlic, cherry tomatoes (and juice) and a generous sprinkling of salt and a bit of freshly ground pepper.
3. Add 1/2 cup water and stir gently to combine (to avoid breaking the tomatoes).
4. Pour into a baking dish. Cover tightly with aluminum foil and bake covered in preheated oven for 40 minutes.
5. Remove dish from oven and remove foil.
6. Stir in chopped spinach and place 7 large bocconcini balls randomly into the mixture.
7. *Push spinach down in to the liquid, so they soften nicely.
8. Return to the oven and bake, uncovered, for 20-25 minutes, or until bubbly.
9. Allow to stand a few minutes, then spoon out and serve, topped with freshly grated Parmesan cheese.