An Italian Birthday

It's birthday time in the Cancelleri household (yay!), and what better way to celebrate than with some tasty Italian food. The birthday man, Joe, requested a cheesy, bacony, garlicky gnocchi bake which went down a treat. It was simple to make and very tasty - you can't go wrong with this combination of flavours!

If you've got a busy week coming up, this can be made ahead of time up to Step 8 and frozen. Add the mozzarella after thawing and bake for easy weeknight deliciousness.

Gnocchi Bake
Adapted from Good Taste

1 tbs olive oil
1 large brown onion, chopped
2 garlic cloves, minced
4 short-cut bacon rashers, coarsely chopped
200g button or baby bella mushrooms, thinly sliced
1/2 cup white wine
400g can diced tomatoes, partly drained of juice
1 tsp dried Italian herbs
salt and freshly cracked pepper
120g baby spinach leaves
500g pkt shelf-fresh gnocchi
2 tbsp grated parmesan cheese (optional)
200g fresh mozzarella or bocconcini, drained, torn in half

1. Heat oil in a large frypan over medium heat. Cook the onion and garlic, stirring, for 1 minute.
2. Add bacon and cook, stirring, for 3-4 minutes or until bacon is lightly golden.
3. Add mushroom and cook for 3-4 minutes or until mushroom is soft.
4. Add the wine. Cook, scraping any bits from the base of the pan, for 3-4 minutes or until wine reduces by half.
5. Stir in the tomato and herbs. Season with salt and pepper.
6. Preheat oven to 180°C (360°F). Cook the gnocchi in a large saucepan of salted boiling water following packet directions.
7. While the gnocchi is cooking, stir the spinach into the tomato mixture until it just wilts.
8. When the gnocchi is ready, drain and then add to tomato mixture. Stir to combine.
9. Pour into one medium-sized casserole dish. Sprinkle with parmesan cheese and top with the mozzarella. Bake for 20-25 minutes or until the cheese melts and becomes golden brown.