Preheat your oven to 425°F [220°C].
Place the gnocchi in a large bowl and cover with boiling water. Leave to cook for 2 minutes, then drain well.
Add the cooked gnocchi to a roasting pan or large baking dish along with the olive oil and mix well to evenly coat. Tuck in the tomatoes, mozzarella, spinach and half of the basil. Season with sea salt and freshly ground black pepper, then transfer to the oven and bake for 20
Tear the rest of the basil leaves, scatter them over the gnocchi, and serve immediately
Our Falcon enamel pie dishes are perfect for this recipe