Baked antipasti gnocchi

Baked Antipasti Gnocchi Easy Food

Serves 2

Olive oil
500g fresh gnocchi
100g artichoke hearts in oil, drained
50g black olives, pitted
100g cherry tomatoes, halved
1 x 125g ball of fresh Mozzarella, torn
30g Parmesan (or vegetarian alternative), grated
Black pepper
Handful of fresh basil leaves

To serve:
Basil pesto

  1. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6. Lightly grease a baking dish with olive oil.
  2. Bring a large pan of salted water to a boil over a high heat and cook the gnocchi for two minutes, then drain well and transfer into the prepared baking dish.
  3. Scatter over the artichoke hearts, olives and cherry tomatoes. Top with the torn Mozzarella and grated Parmesan (or vegetarian alternative). Season with black pepper, then bake for 10-15 minutes until golden and bubbling.
  4. Scatter over the basil leaves. Drizzle with olive oil, then serve with some basil pesto.

Per Serving: 481kcals, 13.9g fat (5.2g saturated), 71.3g carbs (3.1g sugars), 18.3g protein, 8.4g fibre, 1.14g sodium

Make it yours: Add some torn prosciutto, if you like.