Bubbling Gnocchi Bake With Spicy Nduja, Spinach, Basil & Melting Mozzarella

Instructions

METHOD FOR GNOCCHI

1. Wash the potatoes  without peeling them and place them in a saucepan covered with cold water, bring to a boil
2. Bring to a boil and continue to cook for 20 minutes after the water has boiled.
3. Dust your work surface with flour
4. While the potatoes are still hot, mash them with a potato ricer
5. Lay the mashed potatoes out on a large surface and sift the flour over the top of the potatoes
6. Work the flour into the potato until it becomes soft and pliable; if you feel the dough is too soft, add more flour
7. Roll out the dough into logs about 2 cm thick and cut them into small pieces
8. Using a gnocchi stripper place flatten each piece onto the board and roll with your thumb to create the shape with ridges (watch my video for the process)
9. Arrange the gnocchi on a tray dusted with semolina, cover with a damp cloth until ready to use

METHOD FOR SAUCE

1. Heat the olive oil in a large saucepan over medium heat and sauté the onion until translucent. 
2. Add the garlic and sauté for another minute.
3. Add the Nduja, stirring to break it up until it melts with the heat
4. Tip in the tinned tomatoes, stock, and balsamic vinegar, season with sea salt and freshly ground black pepper
5. Stir to combine and bring the sauce to a boil
6. Reduce the heat to low and simmer for about 30 minutes until the flavours develop
7. Add the fresh Gnocchi and the spinach directly into the sauce and cook for 2 minutes.
8. Taste, adjust salt and pepper to your liking.
9. Stir in the torn basil, then remove into an ovenproof serving dish
10. Dot with the torn mozzarella and grill for 3 minutes, or until the cheese is melted and golden
11. Enjoy!