Creamy Broccoli Gnocchi Bake
found in Mains - Pasta
Prep: 5 minutes
Cook: 25 minutes
Fast, low fat comfort food packed with vegetables!
- 300g broccoli, Tenderstem
- 500g Gnocchi, Fresh
- 180g low fat soft cheese
- 2 garlic cloves, Crushed
- 150ml vegetable stock, Made triple strength
- 1 pinch(es) nutmeg
- 1⁄2 lemon zest, Grated
- 2 tbsp parmesan, Grated
- 10 sprays calorie controlled cooking spray
- (OPTIONAL) 360g spinach (young leaf), Served on the side
Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. Cook the broccoli and gnocchi for 2 minutes in a pan of boiling water. Drain and place in a baking dish.
Combine the soft cheese, half the garlic, all the stock, nutmeg and lemon zest in a bowl. Pour the sauce over the broccoli and gnocchi and toss to combine before sprinkling with the grated Parmesan. Bake for 20 minutes or until golden and bubbling.
If serving the spinach on the side, mist a frying pan with cooking spray and set over a medium-high heat. Add the spinach in stages and cook for 4-5 minutes until wilted. Season to taste before stirring in the remaining garlic and cook for one more minute.
Serve the gnocchi bake, with the spinach on the side if desired.