Parmesan and tomato gnocchi bake

The perfect warming and hearty soup to top up energy levels without guilt.

Nutritional Information

470

Calories

30 grams

Protein

54 grams

Carbohydrates

54 grams

Fat

Prep time: 5 mins

Cook time: 25 mins

Makes: 4 portions

Written by

Danni

Published on

January 19, 2024

Ingredients

Swipe to see all

‍

| Ingredient | UK Measure | Other Measure | Substitute | |------------|----------------|---------------|-----------------------| | Olive oil | 1 tsp | 1 tsp | | | Italian style chicken sausages, chopped | 10 | 10 | Chicken breast, pork sausage, veggie sausage | | Gnocchi | 500g | 17 oz | | | Parmesan, grated | 100g | 3.5 oz | Mozzarella, cheddar | | Tomato passata | 500g | 17.6 oz | | | Onion, diced | 1 | 1 | | | Courgette, diced | 1 | 1 | | | Red pepper, diced | 1 | 1 | | | Garlic puree | 2 tsp | 2 tsp | | | Tomato paste | 1 tbs | 1 tbs | | | Chicken stock | 150ml | 0.6 cup | | | Italian herbs | 2 tsp | 2 tsp | | | Balsamic vinegar | 1 tbs | 1 tbs | |

Method

Heat the oil in a pan and Pre grill.
Once hot, add the chopped sausages and fry for a few minutes until golden, next add the onion, red pepper and courgette and fry for 5 minutes until softened.
Now add the balsamic vinegar, tomato paste, garlic paste and Italian herbs.
Fry for 1-2 minutes and add the passata and chicken stock, simmer for 10 minutes.
Add in the gnocchi and simmer for 2-3 more minutes.
Top with the grated parmesan and place under the grill for 6-7 minutes until the cheese is bubbling and golden.
Divide into 4 portions and enjoy.

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