Ingredients

  • 1 red onion, sliced
  • 1 green pepper, deseeded and cut into chunks
  • 500 g fresh Italian gnocchi
  • 700 g jar tomato and herb pasta sauce
  • 14 g fresh basil, leaves picked and washed
  • 60 g breadcrumbs made from ¼ white baton
  • 125 g mozzarella, drained and roughly torn
  • 1 tbsp olive oil

Method

  1. 1

    Preheat the grill to high. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onion and pepper and cook, stirring, for 5 minutes. Remove from the heat.

  2. 2

    Meanwhile, bring a large pan of water to the boil. Add the gnocchi and cook for 2 minutes. Drain, then tip back into the pan. Stir in the pasta sauce, the cooked onion and pepper, and most of the basil. Heat for 2 minutes, until the sauce is heated through.

  3. 3

    Pour into a 1-litre baking dish, then scatter over the breadcrumbs and mozzarella. Place under the grill for 3 minutes until the cheese is melted and the breadcrumbs are toasted. Scatter with the remaining basil to serve.

Nutritional Details

Each serving provides
  • Energy 1876kj 448kcal 22%
  • Fat 11.0g 16%
  • Saturates 5.0g 25%
  • Sugars 15.8g 18%
  • Salt 2.8g 47%

% of the Reference Intakes

Typical values per 100g: Energy 435kj/104kcal

Each serving provides

65.8g carbohydrate 5.7g fibre 16.4g protein

 
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