Cheesy Baked Tomato Gnocchi

Bring a large pot of salted water to a boil, add the gnocchi and cook until they rise to the surface, then drain.

In a pan, heat 1 tbsp olive oil over medium heat and add the sliced garlic; sauté until lightly golden.

Add a pinch of chili flakes to the garlic oil and cook for about 30 seconds, then remove the garlic and discard the oil.

Return the pan to the heat, add the passata and bring to a gentle simmer.

Stir in the heavy cream and let the sauce reduce slightly, then season with sea salt and chopped basil.

Add the fresh spinach to the sauce and cook until wilted.

Combine the cooked gnocchi with the tomato‑cream sauce, mixing gently to coat.

Transfer the gnocchi mixture to a baking dish, dollop ricotta over the top, then sprinkle crumbled blue cheese and grated Parmesan evenly.

Bake in a preheated oven at 400°F (400°F) for about 15 minutes, until the cheese is melted and the dish is bubbly.

Serve hot, garnished with extra basil if desired.