Creamy Tomato Gnocchi
225kcal
Ingredients
- 1 tablespoon oil
- 1 small red onion diced
- 100 g cherry tomatoes halved
- 2 Garlic cloves minced
- 2 tablespoon tomato paste
- 80 ml water or vegetable broth
- 1 tablespoon lighter cream cheese
- 0.5 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 0.5 teaspoon thyme
- 300 g fresh gnocchi
- 50 g mozzarella thinly sliced
- Salt and pepper to taste
- Fresh basil thinly sliced
Method
- Heat your oil in a skillet or pan and add the onion.1 tbsp oil, 1 small red onion
- Saute for 5-6 minutes on low heat until the onions have softened, then tip in your minced garlic and cherry tomatoes.2 Garlic cloves, 100 g cherry tomatoes
- Stir in the seasonings and tomato paste, then pour in your vegetable stock.2 tbsp tomato paste, 80 ml water or vegetable broth, 0.5 tsp dried oregano, 1 tsp Italian seasoning, 0.5 tsp thyme
- Leave the tomatoes to simmer for 7-8 minutes until they begin to break down, using the back of your spoon to help break them down into a sauce.
- Add the cream cheese and the gnocchi, and stir until the cream cheese has melted into the sauce and the gnocchi is fully coated (2 minutes).1 tbsp lighter cream cheese, 300 g fresh gnocchi
- Season to taste, then layer over the mozzarella or transfer into an oven-safe dish before adding the mozzarella. Grill until the cheese has melted and the tops of the gnocchi have turned crispy (5 minutes maximum).50 g mozzarella, Salt and pepper to taste
- Scatter over the basil and serve.Fresh basil
Nutrition
Serving1gCalories225kcalCarbohydrates34gProtein7gFat7gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat3gTrans Fat0.01gCholesterol10mgSodium502mgPotassium217mgFiber3gSugar3gVitamin A408IUVitamin C10mgCalcium135mgIron4mg
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much.