Tuesday, 23 August 2016

RECIPE: Vegetable and Mozzarella Gnocchi Bake

This meal is a firm favourite in our house, it's packed with vegetables yet tastes so indulgent. This is the perfect recipe for using up that random collection of vegetables left in the fridge at the end of a week. You can swap and change the vegetables used depending on what you and your family like, just adapt the cooking times as necessary. Isabella enjoys this meal too, I just chop up the gnocchi a bit for her.
What you'll need:
(serves 4-6)
2 Red onions, diced
1 Courgette, diced
1 Aubergine, diced
1 Mozzarella ball, diced
1 Leek, sliced
2 Carrots, diced
1 Garlic clove, crushed
2 cans of Chopped tomatoes
1 pack of Gnocchi
1 tbsp. Sunflower oil
2 tsp Dried mixed herbs
1 tsp Dried rosemary
Black pepper
What to do:
1) Preheat the oven to 180'C. Pour the sunflower oil into a large saucepan and place over a medium heat. Add the onions and carrot. Fry for 5 minutes.
2) Once the onions are softened add the courgette, aubergine and leek, stir. Fry for 10 minutes or until everything starts to soften.
3) Add the herbs, black pepper and garlic, cook for another 5 minutes.
4) Once the vegetable are almost cooked stir in the gnocchi and cans of chopped tomatoes. Give it a good mix and simmer for 10 minutes.
5) Transfer it to an ovenproof dish, stir half of the mozzarella in and sprinkle the other half on top. Bake for 30-40 minutes.
6) Serve on its own or with rustic bread for dipping in the sauce.
What's your families favourite meal?

Feel free to leave a comment :)

Helen x

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