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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This cheesy oven-baked pasta is sure to become a family favourite!
500g traditional gnocchi
3 cloves garlic, minced
400g solanato or cherry tomatoes
320g mixed tomatoes
²⁄³ cup cottage cheese
1½ cup pumpkin, steamed
¼ teaspoon ground nutmeg
150g fresh mozzarella, drained and torn into pieces
60g baby spinach
Herb crumbs
¹⁄³ cup panko crumbs
1½ teaspoon chilli flakes
1 lemon, zest
2 tablespoon finely chopped fresh parsley
1 Preheat oven to 200°C. Cook gnocchi according to packet instructions. Drain and reserve ½ cup of cooking water.
2 In a large frypan, heat olive oil over low to medium heat. Add garlic and cook for 2 minutes, until fragrant. Add tomatoes and cook, stirring, for 8 minutes or until slightly blistered.
3 Meanwhile, in a blender combine cottage cheese, pumpkin, reserved ½ cup of pasta water and nutmeg and blitz until smooth. Pour mixture into pan with the tomatoes and bring to a simmer. Stir through gnocchi until well coated. Transfer to an ovenproof dish and top with torn mozzarella. Bake for 20-25 minutes or until cheese is melted.
4 While the pasta is baking, make the crumbs. In a frypan, toast panko crumbs over medium heat for 2 minutes or until golden. Transfer to a bowl and mix in parsley, chilli flakes and lemon zest.
5 Serve gnocchi with herb crumbs and spinach.
Calories 310 cal
Kilojoules 1300 kJ
Total fat 8.2 g
Saturated fat 5 g
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