whipped ricotta and slow roasted tomato gnocchi I love simple, q

whipped ricotta and slow roasted tomato gnocchi I love simple, quick, healthy meals, and this gnocchi is so good. Slow roasting the tomatoes, garlic and aubergine creates a really intense flavoured sauce that pairs so well with the creamy lemon and Parmesan ricotta. Add in any cooked protein here to make this more complete. Leftovers make the perfect lunch for the next day. You will need to serve 2 410kcal & 14g protein (without additional protein) 250g high quality cherry tomatoes 1 small aubergine, diced into small cubes 1 clove garlic 12 Kalamata olives, cut in 1/4 Fresh basil 1 tbsp balsamic vinegar 250g fresh gnocchi (in the fridge isle) Optional cooked protein (prawns, chicken, salmon etc) for the ricotta mix 2 generous heaped tbsp ricotta Zest of 1/2 lemon 20g Parmesan salt and black pepper Preheat the oven to 190c fan. In a baking dish, add the tomatoes, diced aubergine, olives, balsamic and a drizzle of olive oil. Mix and season with salt and pepper. Add a whole garlic clove (top sliced off) and drizzle with olive oil. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 15-20 minutes until the tomatoes are collapsing and everything is soft. Watch it doesnt burn. Mix the ricotta with lemon zest, grated Parmesan, black pepper and salt until fluffy and combined. Remove the garlic, take out 2-3 cloves and mince. Add back to the sauce along with lots of freshly torn basil and 2 tbsp water to make it more saucy. Cook the gnocchi in boiling salted water to packet instructions. Save a cup of gnocchi water. Add the warm gnocchi to the tomato pan and any optional cooked protein if using, and mix. Loosen with gnocchi water if needed. Serve, top with a heaped tbsp of ricotta, an extra grating of parmesan, black pepper and serve.

Good

% Daily Values based on a 2,000 calorie diet