Gnocchi casserole with basil and Looye JOYN tomatoes

METHOD

1. Pre-heat the oven to 180°C.

2. Fill a pan with water and some salt and bring to the boil. Gently slide the gnocchi in and cook for a few minutes until they start to float. Drain, add a drizzle of olive oil to prevent sticking and set aside, covered.

3. Press the garlic. Slice the Looye JOYN tomatoes. Pick the leaves from the basil sprigs and finely chop the sprigs. Tear the mozzarella into pieces.

4. Heat a dash of oil in a deep frying pan and fry the garlic together with the finely chopped basil sprigs. Then add the spinach little by little until it has completely wilted. Add the passata and gnocchi and season to taste with salt and pepper.

5. Spoon the gnocchi into an oven dish, top with the slices of Looye JOYN tomatoes followed by about three quarters of the mozzarella. Season with salt and pepper to taste and drizzle with a little olive oil. Bake in the oven for 20 minutes until golden brown. Serve immediately in the oven dish, top with the remaining pieces of mozzarella and garnish with the basil leaves.