- 0:05 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Save time and feel better with this healthier meal made for busy nights.
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 2 garlic cloves, crushed
- 4 medium (600g) tomatoes, diced
- 1/2 teaspoon dried chilli flakes
- 1/3 cup shredded fresh basil leaves
- 1 bunch English spinach, trimmed, roughly shredded
- 2 x 500g packets potato gnocchi
- 1/2 cup (125g) fresh reduced-fat ricotta cheese, crumbled
Method
- Step 1Heat oil in a large frying pan over medium-high heat. Cook onion, stirring, for 4 minutes or until softened. Stir in garlic. Add tomato and chilli. Reduce heat to low. Simmer for 5 minutes or until thickened. Stir in basil and spinach. Cook for 1 to 2 minutes or until basil and spinach have just wilted.
- Step 2Meanwhile, cook gnocchi in a large saucepan of boiling salted water following packet directions until tender. Drain.
- Step 3Add gnocchi to tomato mixture. Season with salt and pepper. Toss to combine. Serve topped with ricotta.
- High carb
- High fibre
- Low fat
- Low sugar
- Vegetarian
Nutrition
2081 kj
Energy
9g
Fat Total
3g
Saturated Fat
10g
Fibre
19g
Protein
21mg
Cholesterol
853.52mg
Sodium
7g
Carbs (sugar)
79g
Carbs (total)
All nutrition values are per serve
Notes
Super saver: Use 375g dried penne pasta instead of gnocchi and save around $6.77 in total.
- Author: Lucy Nunes
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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