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Gnocchi and vegetable bake with ricotta

A pasta bake always comforts and this gnocchi & vegetable bake with ricotta is no exception. Adapt the recipe to make extra serves for the week!

Serves: 1

Ingredients

  • 100g uncooked gnocchi
  • ½ tbsp olive oil
  • 80g eggplant, diced
  • ⅓ medium zucchini, diced
  • 60g mushrooms, sliced
  • 100ml tomato passata sauce
  • 60g reduced-fat ricotta cheese

Method

  1. Preheat the oven to 200°C.
  2. Cook the gnocchi as per packet instructions. Drain well.
  3. In the meantime spray a non-stick frying pan with olive oil and heat. Add the eggplant, zucchini and mushrooms and stir fry until they have softened.
  4. Add the cooked gnocchi, vegetable mix and passata sauce to a ramekin or small baking dish and mix well to combine. Sprinkle with ricotta cheese and bake for approximately 15 minutes or until the ricotta is golden brown. Serve and enjoy.

This recipe comes from Fernwood Pulse, so if you’re a Fernwood member, login to see the macro and nutrition info!

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