Gnocchi Pomodoro Casserole

Serving size 4 – about 700 calories per serving

For this recipe I use ½ of the frozen gnocchi I made from scratch.

Ingredients

1 tbsp oil

1 large shallot finely chopped

2 garlic cloves finely chopped

1 540ml can Garlic Olive Oil diced tomatoes

1 tbsp tomato paste

1 tsp red pepper flakes

Fresh basil or 1 tbsp dried basil

Lowry’s Garlic Salt or salt and pepper to taste

4 cups Gnocchi

Pot of salted water and 1 tbsp oil

20 cocktail size bocconcini balls - halved

Grated parmesan

Finely chopped parsley

Directions

1. In a large skillet that can be put into the oven, heat oil on high and add shallot and garlic

2. Sauté until shallot starts to get golden

3. Add diced tomato and stir well

4. Add tomato paste, red pepper flakes and basil and stir well

5. Lower sauce to simmer and make gnocchi

6. Using a large pot bring salted water to fast boil and add frozen or fresh gnocchi

7. Once the gnocchi float to the surface give them a minute or two more to cook

8. Using a slotted scooper scoop the gnocchi into the skillet

9. Carefully mix the gnocchi in the sauce

10. Add Lowry’s Garlic salt or salt and pepper to taste

11. Top with bocconcini

12. Sprinkle grated parmesan

13. Turn broiler oven on to high

14. Broil for 5 – 8 minutes until bocconcini balls have melted

15. Take out of oven and let sit for a couple of minutes

16. Serve and top with grated parmesan and parsley

I’ve served with flattened meatballs and a couple of slices of bread.

Gnocchi meal

Ingredients for casserole

Adding tomato sauces

Sauce ready for gnocchi

Gnocchi floating to the top

Stirring gnocchi into sauce

Topping with bocconcini

Ready for oven, foil on handle

Out of the oven

Onto the plate, YUM

Serve with vino, what a meal