Try this delicious Cheesy Tomato Gnocchi Bake with Hidden Veg. Bake in the oven to get that crispy cheesy layer. It's a winner!
2clovesof garlic, minced (£0.69/3)= (£0.23)
1tspred pepper flakes
Salt & Pepper
Preheat the oven to 180C
Start by adding the olive oil to a large, frying pan on a high heat. Add the cubed aubergine to the pan & leave for around 2 minutes to get a nice sear before stirring and frying for a further 4 minutes.
After this, reduce the heat to low and add the grated courgette, red pepper flakes, oregano and garlic and gently fry for a further minute.
At this stage pour the passata into the pan along with the gnocchi and season with salt and pepper. Stir to combine and heat up and simmer for a few minutes. Add 400 ml vegetable stock to loosen the sauce.
Then add the gnocchi and sauce to the over proof pan and then sprinkle the mozzarella over the top.
Pop in the oven for 10-15 minutes, until the mozzarella has melted and the gnocchi is fully cooked through. Garnish with fresh basil to serve & season with a pinch of salt and pepper.
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