Med-style gnocchi

Name: Med-style gnocchi
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 300 g No. 1 Red Choice Tomatoes, quartered; 500 g gnocchi; 2 clove/s garlic, crushed; 1 tsp nonpareille capers, drained and rinsed; 2½ tbsp Essential Olive Oil; 200 g Tenderstem broccoli, spears trimmed and cut into 3cm pieces; 150 g ball Essential Mozzarella, roughly torn; 1 handful basil leaves, roughly torn, to serve

A flavour-packed, one-pan recipe that is on the table in just 35 minutes.

5 out of 5 stars(16) Rate this recipe

HealthySource of protein1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

300g No. 1 Red Choice Tomatoes, quartered
500g gnocchi
2 clove/s garlic, crushed
1 tsp nonpareille capers, drained and rinsed
2½ tbsp Essential Olive Oil
200g Tenderstem broccoli, spears trimmed and cut into 3cm pieces
150g ball Essential Mozzarella, roughly torn
1 handful basil leaves, roughly torn, to serve

Preheat the oven to 200ºC, gas mark 6. In a large roasting tin (about 21cm x 27cm), gently toss together the tomatoes, gnocchi, garlic, capers and 2 tbsp olive oil. Spread out evenly, season and roast for 12 minutes.
Toss the broccoli with the remaining ½ tbsp oil and season. Add to the gnocchi tin and scatter with the torn mozzarella. Roast for a final 10-12 minutes.
Give everything a light stir and scatter with the basil to serve.

Cook’s tip

LEFTOVERS

Basil

This classic Mediterranean herb goes with anything tomato-based – add it generously to most pizza and pasta dishes. It’s also great blended with olive oil as an instant dressing for grilled chicken and bean salads.

Typical values per serving when made using specific products in recipe