Gnocchi gratin

1. In a large saucepan, cook 400g of gnocchi in salted water, then drain.

2. Preheat oven to 180°C (th. 6). Wash and dice the tomato. Rinse and dry 500g of spinach. Chop roughly. Peel and chop 3 garlic cloves. In a pan, sautéed garlic with 7 cl of olive oil. Add spinach and the tomato, and cook until the spinach is wilted.

3. Add the gnocchi and 1 teaspoon of herbs of Provence. Place all ingredients in a buttered dish, cover with 50 g of grated parmesan and 50 g grated cheese. Bake the gratin for 20 minutes.

Photo credit: Sucré Salé