Baked Gnocchi
Serves: 4
Prep time: 10
Cook time: 20
2 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
2 tablespoons extra virgin olive oil
2 x 280 grams packets of store-bought gnocchi
1 garlic clove, crushed
2 zucchinis, finely diced
400 gram can whole peeled tomatoes
280 gram bottle roasted peppers or red capsicum
2 cups baby spinach
2 teaspoons basil pesto
Pinch of black pepper
100 grams feta, reduced fat
2 tablespoons fresh basil, chopped (optional)
Method:
PREHEAT oven to 180°C.
HEAT 1 tablespoon of olive oil in a frying pan over medium heat.
ADD gnocchi and cook, stirring occasionally for up to 5 minutes until golden brown, transfer to a baking dish.
COOK garlic and zucchini in leftover olive oil for 2-3 minutes until soft.
BLEND canned tomatoes, roasted peppers, baby spinach, pesto, black pepper and the garlic and zucchini mixture in a food processor or blender for a few seconds, until just combined.
POUR the mixture over the gnocchi.
BAKE gnocchi for 20 minutes. Allow to rest for 5 minutes.
DIVIDE gnocchi between four serving bowls, garnish with feta and chopped basil.
OPTIONAL: serve with a crispy green side salad.
What's Great About It:
This recipe includes a variety of vegetables, providing at least 2 ½ serves of veg per portion. Made with extra virgin olive oil and reduced-fat feta, it balances flavor and nutrition while keeping saturated fat low. Make this healthier version of the popular Italian meal at home in just 30 minutes.
