Baked Gnocchi
This baked gnocchi is quick and easy but perfect for those cold Autumn / Winter evenings when you just want some warm and cosy.
Nutrition Facts
2 servings
1 dish
- Amount per serving
- Calories523
- % Daily Value *
- Total Fat 5.5g8%
- Total Carbohydrate 94.8g35%
- Dietary Fiber 6.1g22%
- Protein 16.7g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Yields2 ServingsCategoryDinner
1 pack of uncooked gnocchi
1 diced white onion
200 g chopped mushrooms
400 g chopped tomatoes - blended
2 garlic cloves
1 tsp dried basil
1 tsp dried oregano
0.50 tbsp olive oil
30 g low fat cheese grated
1
This baked gnocchi recipe couldn't be easier!
Start by cooking your gnocchi following the pack's instructions (or click this link for my homemade version! https://yourdietplan.org/resources/recipes/potato-gnocchi ).
Drain and set aside.
2
Heat the oil in a large pan over a medium heat. Add the garlic and seasoning and cook down until fragrant. Add in your onion and mushrooms and cook until softened.
Once the vegetables are softened and slightly cooked down, add in your chopped tomatoes and 200mls of water. Bring to the boil and then reduce to a simmer. You can always leave your chopped tomatoes unblended if you prefer a chunkier sauce.
3
Preheat your oven to 180C.
Once your sauce has thickened, add in your gnocchi and gently mix together making sure that everything is evenly covered.
Transfer to two small baking dishes and top with the grated cheese.
Bake for 12-15 minutes until the cheese has melted!
Ingredients
1 pack of uncooked gnocchi
1 diced white onion
200 g chopped mushrooms
400 g chopped tomatoes - blended
2 garlic cloves
1 tsp dried basil
1 tsp dried oregano
0.50 tbsp olive oil
30 g low fat cheese grated
Directions
1
This baked gnocchi recipe couldn't be easier!
Start by cooking your gnocchi following the pack's instructions (or click this link for my homemade version! https://yourdietplan.org/resources/recipes/potato-gnocchi ).
Drain and set aside.
2
Heat the oil in a large pan over a medium heat. Add the garlic and seasoning and cook down until fragrant. Add in your onion and mushrooms and cook until softened.
Once the vegetables are softened and slightly cooked down, add in your chopped tomatoes and 200mls of water. Bring to the boil and then reduce to a simmer. You can always leave your chopped tomatoes unblended if you prefer a chunkier sauce.
3
Preheat your oven to 180C.
Once your sauce has thickened, add in your gnocchi and gently mix together making sure that everything is evenly covered.
Transfer to two small baking dishes and top with the grated cheese.
Bake for 12-15 minutes until the cheese has melted!