Try this vegetarian gnocchi bake or check out our gnocchi ideas here.
Ingredients
- kale 250g, stalks removed
- olive oil 2 tbsp
- dried chilli flakes 1 tsp
- gnocchi 500g
- parmesan (or veggie alternative) 50g, finely grated
- mozzarella 250g ball, torn into chunks
- fresh breadcrumbs 50g
TOMATO SAUCE
- olive oil 1 tbsp
- onion 1, finely chopped
- garlic 2 cloves, crushed
- plum tomatoes 2 x 400g tins
- balsamic vinegar 1 tbsp
- oregano a few sprigs, leaves picked and chopped
- ricotta 50g
- basil a bunch, roughly chopped
Method
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Step 1
Heat the oven to 190C/fan 170C/gas 5. To make the sauce, add the olive oil, onion, and garlic to a pan over a medium heat, and cook for 5-10 minutes or until turning translucent. Add the plum tomatoes, balsamic vinegar, oregano and lots of seasoning, and simmer for 10 minutes.
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Step 2
Meanwhile, put the kale, olive oil, chilli flakes and seasoning in a bowl, and toss to coat. Spread out on a baking tray and roast for 10 minutes to crisp up.
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Step 3
Cook the gnocchi following pack instructions in a large pan of lightly salted boiling water then scoop out and drain.
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Step 4
Add the gnocchi to the tomato sauce and stir through the ricotta and half the chopped basil. Put a third of the tomato sauce and gnocchi in an ovenproof baking dish (approximately 28-30cm) followed by a sprinkling of parmesan, a few chunks of mozzarella and a third of the kale. Repeat two more times. Top with the breadcrumbs, the remaining basil and the rest of the parmesan.
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Step 5
Bake for 20 minutes until bubbling and browned.
Nutritional Information
- Kcals 616
- Fat 28.3g
- Saturates 13.6g
- Carbs 58.8g
- Sugars 12g
- Fibre 7.8g
- Protein 27.7g
- Salt 3.1g
