Wednesday 31 October 2018

Gnocchi Parmigiana

Gnocchi Parmigiana
I'm continuing posting the U-cook vegetarian options that we loved - it's so great to have ingredients delivered on a Monday, and also great ideas for recipes we haven't tried before.

So I don't lose our favourites, I'm sharing them here. They're great - healthy and tasty, and if you'd like to sign up (they deliver all the ingredients for 3 meals for portion sizes of your choice on a Monday) you can find them on

2 Onions
40g Grated Parmesan style cheese
20g fresh basil
800g cooked chopped tomato
100g grated Mozzarella
700g Potato Gnocchi
20ml dried Oregano
20 ml vegetable stock
10ml peri peri rub

Bring a pot of salted water to a boil and preheat oven to 200 degrees. Dice onions and fry on medium heat for 3-4 minutes, until translucent. Add oregano and stock, tomatoes and 240ml of water and simmer for 10-12 minutes, until thickened, stirring occasionally. Season to tase.

Add gnocchi to boiling water and boil for 2-3 minutes until they float. Drain and set aside.

Place gnocchi in ovenproof dish. Spoon over some of the tomato sauce, scatter some basil leaves and sprinkle parmesan and mozzarella. Repeat until done, ending with cheese and basil on top. Bake for 15 minutes or until cheese has melted and is golden. Serve with green salad.

Last week's Pulled Mushroom Burgers. More Italian - Melanzane alla Parmigiana.

No comments: