• 500 g pack gnocchi
  • 6 medium British free-range eggs, beaten
  • 150 ml semi-skimmed milk
  • 100 g British mature white cheese, grated
  • 200 g mixed antipasti, drained
  • 120 g bag baby leaf sweet bistro salad, to serve


  1. 1

    Put the gnocchi in a large microwave-safe bowl with enough boiling water to cover. Loosely cover with clingfilm and microwave on high for 3 minutes.

  2. 2

    Drain the cooked gnocchi and tip back into the bowl. Add the eggs, milk and cheese and mix well before stirring in the antipasti. Lightly grease a shallow 25cm round microwave-safe dish and tip in the egg mixture. Cook in the microwave on high for 20 minutes until golden and set. Cut into wedges and serve with the salad.

Nutritional Details

Each serving provides
  • Energy 2005kj 479kcal 24%
  • Fat 22.9g 33%
  • Saturates 8.8g 44%
  • Sugars 3.5g 4%
  • Salt 3.1g 52%

% of the Reference Intakes

Typical values per 100g: Energy 582kj/139kcal

Each serving provides

42.3g carbohydrate 4.4g fibre 23.7g protein

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