Tomato, bacon & bocconcini gnocchi bake

Tomato, bacon & bocconcini gnocchi bake

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Take pasta bake to the next level with individual dishes of baked gnocchi. Its a top-value family meal!

The ingredient of Tomato, bacon & bocconcini gnocchi bake

  1. 1 tablespoon olive oil
  2. 1 large brown onion, coarsely chopped
  3. 1-2 garlic cloves, thinly sliced
  4. 4 short-cut bacon rashers, coarsely chopped
  5. 200g button mushrooms, thinly sliced
  6. 125ml (1/2 cup) white wine
  7. 400g can diced tomatoes
  8. 120g baby spinach leaves
  9. 500g pkt shelf-fresh gnocchi
  10. 200g bocconcini, drained, torn in half

The instruction how to make Tomato, bacon & bocconcini gnocchi bake

  1. Heat oil in a large heavy-based saucepan over medium heat. Cook the onion and garlic, stirring, for 1 minute. Add bacon and cook, stirring, for 3-4 minutes or until bacon is light golden. Add mushroom and cook for 3-4 minutes or until mushroom is soft.
  2. Add the wine. Cook, scraping any bits from the base of the pan, for 3-4 minutes or until wine reduces by half. Stir in the tomato. Season with salt and pepper. Stir in the spinach until it just wilts.
  3. Preheat oven to 180u00b0C. Cook the gnocchi in a large saucepan of salted boiling water following packet directions. Drain. Add to tomato mixture. Stir to combine.
  4. Divide among six 330ml (1 1/3-cup) capacity ovenproof dishes. Top with the bocconcini. Place on a baking tray. Bake for 20-25 minutes or until the bocconcini melts.

Nutritions of Tomato, bacon & bocconcini gnocchi bake

fatContent: 364.475 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 29 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 22 grams protein
sodiumContent: 44 milligrams cholesterol

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