Quick Tomato and Mozzarella Gnocchi
This recipe is a simple one pan meal that takes everyone's favourite Italian dish to the next level! Plenty of Parmesan and mozzarella make this dish extra delicious.
Cals 734 · Prot 34 · Carbs 101 · Fat 22
Vegetarian
Family Friendly
25 min
This recipe is a simple one pan meal that takes everyone's favourite Italian dish to the next level! Plenty of Parmesan and mozzarella make this dish extra delicious.
Cals 734 · Prot 34 · Carbs 101 · Fat 22
Vegetarian
Family Friendly
Ingredients
Gnocchi
Olive oil
1 Tbsp
Tomato passata
200 Grams
Vegetable stock cube
15*
1 Piece
Tomato paste
30 Grams
Brown sugar
5 Grams
Dried oregano
2 Grams
Water
200 ML
Garlic onion powder
4 Grams
Cherry tomatoes
150 Grams
Fresh basil
15 Grams
Mozzarella ball
4*
125 Grams
Gnocchi
4*5*9*10*11*
500 Grams
Baby spinach
40 Grams
Grated Parmesan
4*
30 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Allergens
*15 Celery, *4 Milk, *5 Eggs, *9 Soya, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3085 / 734 |
| Fats (g) | 21.7 |
| of which saturated (g) | 8 |
| Carbohydrates (g) | 101 |
| of which sugars (g) | 16.6 |
| Fibers (g) | 8.7 |
| Proteins (g) | 33.7 |
| Salt (g) | 4.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Start sauce
- Heat a large pan over a medium-high heat with a drizzle of olive oil.
- Once hot, add the tomato passata, vegetable stock cube, tomato paste, brown sugar, dried oregano, measured water, garlic onion powder and cherry tomatoes.
- Bring to a simmer and reduce the heat to medium.
- Simmer, covered, for 8 min.
2 Prep
- Meanwhile, pick the basil leaves.
- Drain the mozzarella and tear into bite-sized pieces.
3 Add gnocchi
- After 8 min, add the gnocchi to the pan and simmer, covered, for 5 min or until the gnocchi is cooked through.
Tip! Gnocchi is cooked through when tender and no longer dense and chewy.
4 Add cheese
- Once the gnocchi is cooked through, add the baby spinach and cook for 1 min further.
- Sprinkle the grated Parmesan (reserve some for garnish) and the mozzarella on top of the gnocchi.
- Cover the pan once more and simmer for 1 min further or until the cheese begins to melt.
- Remove from the heat and season with salt and pepper to taste.
5 Serve
- Serve the Tomato Gnocchi garnished with fresh Basil and remaining grated Parmesan.
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