One-pot cheesy tomato and gnocchi bake

• porciones: 6 servings
• tiempo activo: 15 minutes
• tiempo total: 35 minutes

Ingredientes

1 tbsp olive oil

1 red onion, chopped

3 garlic cloves, crushed

1 aubergine, cut into 1cm chunks

2 sliced mixed peppers

A large handful of basil leaves and stalks, chopped, plus extra to serve

400g tomato passata

1 vegetable stock pot

400g fresh potato gnocchi

2 x 125g balls of mozzarella, drained and sliced

Instrucciones

Heat the olive oil in a heavy-based ovenproof casserole. Add the onion and garlic, then cook over a medium heat for 6-8 minutes. Add the aubergine, and cook for a further 10 minutes, stirring occasionally.

Heat the oven to 220°C/200°C fan/gas 7. Stir in the peppers and basil, then cook for 5 minutes more. Add the passata and stock pot dissolved in 200ml boiling water. Stir well, then pour into the casserole.

Stir in the gnocchi, top with mozzarella, then bake for 15-20 minutes until golden. Scatter over a few more basil leaves to serve.

Nutrición

• Calorías: 280kcals
• Grasa Total: 11.6g (6.5g saturated)
• Carbohidratos Totales: 29g (7.5g sugars)
• Fibra Dietética: 5.9g
• Proteína: 12.1g