• 1 tablespoon olive oil
  • 1 large onion, peeled and diced
  • 1 clove garlic, peeled and diced
  • 2 400g tins hubbard chopped tomatoes
  • 1 tablespoon tomato puree
  • 1 500g pack gnocchi
  • 100g JS lighter mature cheese, grated
  • 4 tablespoons panko breadcrumbs
  • Handful of fresh basil leaves


  1. 1

    Preheat the oven to 190c

  2. 2

    In a large saucepan add a tablespoon of olive oil and place on a medium heat. Add the onions and garlic and leave to soften for 3 minutes before adding in the tinned tomatoes and tomato puree. Bring to the boil and then reduce the heat and leave the sauce to simmer for around 20 minutes, stirng every so often.

  3. 3

    Meanwhile time to cook the gnocchi. Fill a large saucepan with boiling water and place on a high heat. Add 1 sprinkle of salt. Once the water is boiling, add the gnocchi and give it a little stir to stop it sticking to the bottom

  4. 4

    Reduce the heat to a simmer and leave the gnocchi to cook for 2-4 minutes until all the gnocchi floats to the surface of the water. Once cooked drain and set aside 

  5. 5

    Once the sauce is cooked down, remove from the heat and add the cooked gnocchi

  6. 6

    Pour the sauce and gnocchi into an ovenproof dish and scatter over the basil leaves, grated cheese and breadcrumbs

  7. 7

    Pop in the oven at 190c for around 15-20 minutes until the cheese is nice and melted and bubbling

  8. 8

    Remove from the oven, leave to cool and then distribute between 4 tupperware boxes. Top with additional basil leaves to garnish.

  9. 9

    to reheat. simply place the Tupperware in the microwave for 2 minutes until piping hot

Nutritional Details

Each serving provides
  • Energy 14470kj 3456kcal 173%
  • Fat 21.3g 30%
  • Saturates 3.9g 20%
  • Sugars 16.7g 19%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 377kj/90kcal

Each serving provides

62.0g carbohydrate 14.0g fibre 17.0g protein

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