Gnocchi tomato bake

Tuesday, 17 September 2013
One of my early posts was the gnocchi tomato bake I found from the BBC GoodFood website.  It's a meal I come back to on occasion and adapt a little bit each time, mainly depending on what is available in the fridge.  It's something that D will devour - he's a massive fan of gnocchi and 'pepperman'.  It's something that needs so little time to work on and so easy that I recommend it strongly.

It's interesting (to me) to see how my photography has come on - the photos in the first post were a little rubbish.  These are a bit better I think!

Stats: - 4 servings at 7 propoints each.  I have a serving and a half at 11 propoints.  1 serving is about D sized, although a healthy salad portion on the side would help.

Ingredients: -
three small shallots, finely diced
one fat garlic clove, minced
one red pepper, pith and seeds removed and cut into small chunks
one courgette cut into small chunks
500g gnocchi
one tin of chopped tomatoes and one small carton of passata
40g spinach
handful of fresh basil
125g full fat-mozzarella (overall, per portion this makes very little difference from light)

Mist the wok with fry light and sweat the shallots and garlic for about five minutes.  Add the pepper and courgette and cook for a further five minutes to soften.

Add the gnocchi, tomatoes and passata and allow to bubble, uncovered for ten minutes.  Add the spinach and mix through, cooking for a further five minutes as it wilts.  Add the basil.  Transfer to an ovenproof dish.  Scatter the mozzarella over.  Put under a medium grill until the mozzarella has begun to brown.

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