GNOCCHI AND MOZZARELLA IN A TOMATO SAUCE
A comforting vegetarian main packed with rich Italian flavours, this baked gnocchi dish is the perfect weeknight meal that only takes thirty minutes to make. It’s finished under the grill to get delicious, gooey mozzarella, which perfectly complements the gnocchi.
Per serving : 291kCal / Carbs 36g / Protein 12g / Fat 11g
Ingredients
3/4 tbsp Olive Oil
1/2 White Onion (finely chopped)
1/2 Red Bell Pepper (cut into small chunks)
100g Courgette (halved again and sliced)
200g Tinned Chopped Tomatoes
1/2 tsp Dried Basil
pinch of Salt
pinch of Pepper
125g Gnocchi
1/2 tsp Thyme
60g Mozzarella Pearls
1 Garlic Clove (finely chopped)
100g Spinach (wilted)
How to make it
- Heat a large pan or wok to a medium heat.
- Add half the olive oil and when hot add the onion, red bell pepper and courgette and cook until the onion and courgette start to brown.
- Then add the tinned tomatoes, dried basil, salt and pepper. Stir the tomatoes in and let the mixture simmer for 12 minutes, stirring occasionally.
- Meanwhile, cook the gnocchi in boiling water as per the package (they will rise to the surface when ready). When ready, drain and add to the tomato mixture with the thyme.
- Give it one last stir before transferring the mixture to an oven dish.
- Randomly place the mozzarella onto the dish and place under the grill for 4-5 minutes or until the mozzarella has a nice golden look.
- While the dish is under the grill, heat a frying pan on a medium heat and add the remaining olive oil.
- When hot, add the garlic and cook for 30 seconds.
- Wash the spinach and then add to the pan and stir until the spinach has wilted.
- Serve up the dish with a side of spinach.