My Meals
One-pot cheesy tomato and gnocchi bake
6 servings
분량15 minutes
활동 시간35 minutes
총 시간재료
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
방향
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.
영양 정보
1회 제공량
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칼로리
280kcals
지방 전체
11.6g (6.5g saturated)
포화 지방
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불포화 지방
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트랜스 지방
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콜레스테롤
-
나트륨
-
탄수화물 전체
29g (7.5g sugars)
식이섬유
5.9g
총 당류
-
단백질
12.1g
6 servings
분량15 minutes
활동 시간35 minutes
총 시간