Take pasta bake to the next level with individual dishes of baked gnocchi. It’s a top-value family meal!
Ingredients
- 1 tablespoon olive oil
- 1 large brown onion, coarsely chopped
- 1-2 garlic cloves, thinly sliced
- 4 short-cut bacon rashers, coarsely chopped
- 200g button mushrooms, thinly sliced
- 125ml (1/2 cup) white wine
- 400g can diced tomatoes
- 120g baby spinach leaves
- 500g pkt shelf-fresh gnocchi
- 200g bocconcini, drained, torn in half
Method
- Step 1Heat oil in a large heavy-based saucepan over medium heat. Cook the onion and garlic, stirring, for 1 minute. Add bacon and cook, stirring, for 3-4 minutes or until bacon is light golden. Add mushroom and cook for 3-4 minutes or until mushroom is soft.
- Step 2Add the wine. Cook, scraping any bits from the base of the pan, for 3-4 minutes or until wine reduces by half. Stir in the tomato. Season with salt and pepper. Stir in the spinach until it just wilts.
- Step 3Preheat oven to 180°C. Cook the gnocchi in a large saucepan of salted boiling water following packet directions. Drain. Add to tomato mixture. Stir to combine.
- Step 4Divide among six 330ml (1 1/3-cup) capacity ovenproof dishes. Top with the bocconcini. Place on a baking tray. Bake for 20-25 minutes or until the bocconcini melts.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1525 kj
Energy
16g
Fat Total
7g
Saturated Fat
4g
Fibre
22g
Protein
44mg
Cholesterol
951.01mg
Sodium
4g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
Notes
Make-ahead tips: To freeze: Divide the gnocchi mixture among freezerproof dishes and set aside to cool completely. Cover with 2 layers of plastic wrap. Freeze for up to 3 months.
To thaw: Place in the fridge overnight.
To cook: Top with the bocconcini and bake as above.
- Author: Kerrie Ray
- Image credit: Brett Stevens
- Publication: Australian Good Taste
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