Gnocchi is a quick and easy way to have a filling and tasty meal and there is so much that you can do with it. We have paired it with kale and mozzarella to give it a nutritional boost, but to keep it comforting too.
Let’s make ourselves feel better about the fact that it is a cold and grey Monday by enjoying some healthy comfort food. Yes, that’s right, comfort food can be healthy too and you can even sneak lots of vegetables in there too.
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Whilst Dannii is practically kale obsessed, me not so much. I like kale crisps, but that might be the oil and salt on them that I like, but other than that I struggle to find ways to enjoy it. Until we made this dish. It wilts really nicely in to the dish and gives it some added texture, and nutrition, without it being over powering.
We just got back from an amazing weekend in the Lake District for my birthday (there will be a separate post on that soon). Whilst we didn’t get off to the best start, as our tyre blew out down a remote country lane, when we arrived at our rented house on top of a hill in the middle of nowhere, that was all forgotten.
The only trouble was, the car couldn’t get fixed for a couple of days, so we were stranded until then. Luckily the house had everything we needed, we had been to the supermarket first so had food and booze, and the weather was pretty dire that day anyway. So, to make ourselves feel better we made ourselves this! We wanted something comforting, but healthy at the same time to make up for all the cake we were eating.
The Lake District is absolutely stunning and somewhere will definitely be visiting again soon. Once the car was up and running again, we couldn’t wait to get out and explore. Just look at that scenery!
There are so many beautiful places to visit in the Lakes and some incredible walks to go on. We visited an area called Tarn Hows, which is considered one of the best walks in the world. The woods surrounding it are amazing and as the day was a bit misty, it gave everything an ethereal feel. But, like I said, more on that in a later post.
Back to the gnocchi. There really aren’t many ingredients in this dish, and that’s the beauty of it. If we were making it at home, we probably would have added a lot more to it, as we would have had the ingredients on hand, but as we were in someone else’s kitchen, things were limited. But that turned out to be a good thing as simple is best sometimes.
The sauce is really basic and just some Cirio Chopped Tomatoes with onion, garlic, dried oregano and some red chilli flakes. What could be easier than that? When you are using amazing quality tomatoes like Cirio, you really don’t need to add much else, as they have so much flavour. Cirio’s “finest plum tomatoes are lovingly carved into large pieces to preserve the quality, consistency and intense flavour of Italy. Fragrant and tasty, with a rich red hue, Cirio brings the natural goodness and freshness of tomatoes picked and packed the same day to bring a vivid and inviting taste experience that makes every dish special!”
We did use pre-packed gnocchi for this recipe, as you can buy some really good ones with a short ingredient list. However, we have been experimenting with making our own at home and we will be sharing the recipe for those soon. Who knew there were so many different flavoured gnocchi to make!
We are back to calorie counting in our house as we are trying to shift some of those extra pounds and get ourselves feeling healthier again. We don’t want to give up our favourite foods though, so we are going to be creating healthier versions of those and that’s what you will be seeing on the blog. Did you see our recipe for Chicken and Cheddar Guacamole Burgers the other day? More of that to come!
Ingredients – Serves 2:
– 500g Gnocchi
– 60g Light Mozzarella, torn into chunks
– 50g Kale
– 400g Cirio Chopped Tomatoes
– Half an onion, diced
– 2 garlic cloves, crushed
– A pinch of sea salt and black pepper
– 1 pinch dried chilli flakes
– 1 tbsp dried oregano
1) Fry the onion and garlic in a little oil until browned
2) Put the gnocchi in boiling water and boil until they float to the top of the pan.
3) Drain the gnocchi and put it in an ovenproof dish with the onion, garlic, kale, tomatoes, mozzarella, oregano, salt and pepper. Mix well.
4) Bake in a preheated oven for 15 mins at 180°C.
5) Remove from the oven and sprinkle with the chilli flakes.
Nutritional Information – Per Person:
Weight Watchers Points: 13
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**This recipe was commissioned by Cirio, however, all opinions are my own**