4.64 from 11 votes

Cheesy Tomato Gnocchi Bake with Hidden Veg

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Try this delicious Cheesy Tomato Gnocchi Bake with Hidden Veg. Bake in the oven to get that crispy cheesy layer. It's a winner!
Prep time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
£0.77
Makes: 6
mains
Italian
cheesy gnocchi, cheesy tomato, hidden veg, tomato gnocchi
Freezable

Table of Contents

 

Cheesy Tomato Gnocchi Bake with Hidden Veg

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4.64 from 11 votes
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
£0.77
mains
Italian
cheesy gnocchi, cheesy tomato, hidden veg, tomato gnocchi
Freezable
Servings: 6
Try this delicious Cheesy Tomato Gnocchi Bake with Hidden Veg. Bake in the oven to get that crispy cheesy layer. It's a winner!

Ingredients

  • 2 cloves of garlic, minced (£0.69/3)= (£0.23)
  • 1 aubergine, cubed (£0.70)
  • 1 courgette, grated (£0.80/2)=(£0.40)
  • 500 g passata (£0.33)
  • 1 kg of gnocchi (£0.65x2)=(£1.30)
  • 250 g grated mozzarella (£1.17)
  • Fresh basil (£0.50)

Cupboard Essentials

  • 1 tbsp olive oil
  • 1 tsp red pepper flakes
  • 500 ml vegetable stock
  • 1 tsp oregano
  • Salt & Pepper

Method

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.

Nutrition

Servings: 6 servings
Fat: 12g
Calories: 423kcal
Carbohydrates: 59g
Protein: 18g

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