Potato Gnocchi Bake

Ingredients - serves 4 - 5 points per serve

• 500g fresh potato gnocchi (see tips)


• 800g can diced Roma tomatoes


• 100g 97% fat-free shaved leg ham, roughly chopped


• 1 green capsicum, deseeded, diced


• 1/3 cup basil leaves


• 1 onion, finely chopped


• 1 cup chopped mushrooms


• 1/2 cup grated light mozzarella cheese


• 2 tablespoons small basil leaves, to garnish

Method

• Preheat oven to 180°C. Lightly grease a 5cm deep, 16cm x 23cm ceramic baking dish. Fry off onion and mushrooms until tender. Combine uncooked gnocchi, onion mixture, tomatoes, ham and capsicum in a large bowl.
  


• Roll up basil and shred with a sharp knife. Stir into gnocchi mixture.
  


• Spoon mixture into prepared baking dish. Sprinkle with cheese. Bake for 25 to 30 minutes or until gnocchi is cooked through. Sprinkle with basil leaves. Serve.
  

Tips:

• Fresh gnocchi can be found with the fresh pastas in the fridge section of your supermarket.
  


• You can add any other point free vegetables you wish to make it more of a filling meal.