Wednesday, February 13, 2008

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


  • 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.


  • 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.