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Summer veg gnocchi
Serves 4 | prep 20 mins | total time
Summer veg gnocchi
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Serves 4 | prep 20 mins | total time
This summer gnocchi bowl is packed with veggies - and comes in at only 344 calories per serving
Rate
Nutritional information (per serving)
Calories
344Kcal
Fat
11gr
Saturates
5gr
Carbs
46gr
Sugars
9gr
Fibre
8gr
Protein
11gr
Salt
0.6gr
Ingredients
- 2 aubergines, chopped into 2cm chunks
- 2 tbsp olive oil
- 2 courgettes, chopped into 2cm chunks
- 4 garlic cloves, finely chopped
- a pinch of dried chilli flakes, optiona
- 600g cherry tomatoes, halved
- 1 x 500g pack gnocchi
- 1 x 30g pack basil, leaves only
- 1 x 125g ball lighter mozzarella, drained
Step by step
- Heat a large frying pan over a medium-high heat. Coat the aubergine chunks in 1 tablespoon of olive oil, add to the pan and fry for 5-6 minutes or until golden on all sides. Gently squash the aubergine with a wooden spoon to help soften it. Add 1⁄2 tablespoon of olive oil and the courgette and cook for a further 5-6 minutes until lightly coloured all over, stirring every so often. Season with a little salt and remove the veg from the pan.
- Heat the remaining 1⁄2 tablespoon of olive oil. Add the garlic, chilli flakes if using, cherry tomatoes and seasoning and let the tomatoes blister for 4-5 minutes on a high heat. Meanwhile, bring a large pan of salted water to the boil.
- Add the gnocchi to the pan of boiling water and cook for 1 minute or until they float to the surface. Scoop out 250ml of the boiling gnocchi water and add to the tomatoes then drain the gnocchi and set them aside. Add half the basil leaves to the tomatoes and simmer, mashing them with a wooden spoon to create a saucy consistency.
- Add the vegetables back to the sauce and cook for 2 minutes to absorb the flavours. Mix in the gnocchi and simmer for another minute. Tear the mozzarella over the gnocchi and mix through, allowing it to melt. Sprinkle with the remaining basil leaves to serve.