Serves: 6
Prep: 5 minutes Cook: 50 minutesThe classic pasta bake is turned on its head with this addition of low FODMAP gnocchi! Pasta bakes have always been a classic family favourite. This hearty meal will feed a family of 4 with leftovers and it can be prepared in advance
| ingredients |
|---|
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1 large zucchini, diced |
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½ large red capsicum/bell pepper, diced |
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Jap/Kent pumpkin, diced |
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2 tsp garlic infused olive oil |
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1 packet gluten-free gnocchi |
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1 jar tomato passata (tomato puree) |
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Baby spinach leaves |
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1 large handful fresh basil leaves |
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Cooked chicken breast, shredded |
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2 tsp cracked black pepper |
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½ cup grated parmesan cheese |
Preheat oven to 220°C/428°F. Spray a large baking dish with olive oil spray.
Add chopped zucchini, capsicum and pumpkin to baking dish and toss with garlic-infused olive oil to coat.
Roast vegetables in oven for 20-25 minutes or until beginning to soften.
Meanwhile, cook gnocchi according to packet instructions
Heat tomato passata in a large pot and stir through baby spinach leaves and basil leaves until wilted slightly. Add cooked chicken, black pepper, gnocchi and roasted vegetables and stir to coat in sauce.
Pour gnocchi and sauce mixture back into the baking dish and top with grated Parmesan. Bake for a further 10-15 minutes or until golden.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1347 Kj / 322 cal |
| Protein | 30.30g |
| Carbohydrates | 32.90g |
| Sugar | 21.30g |
| Total Fat | 6.80g |
| Saturated Fat | 2.80g |
| Fibre | 4.60g |
