Donal Skehan's Perfect Autumn Gnocchi Bake | This Morning

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while still melting well.

pesto sauce

🥗Healthier: homemade pesto

💰Cheaper: spinach + olive oil

Homemade pesto can be healthier and cheaper than store-bought.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

meatballs

🥗Healthier: turkey meatballs

💰Cheaper: ground beef

Turkey is leaner and can be more affordable than pre-made meatballs.

Heat a little bit of olive oil in a pan on low heat.

Add chili flakes to the oil to season it.

Add garlic to the oil and cook gently to flavor the oil without burning the garlic.

Add tomato passata to the pan and heat through, mixing it with the flavored oil.

Bring a pot of water to a boil and add the gnocchi.

Wait for the gnocchi to rise to the surface of the water to know they are done.

While waiting for the gnocchi, squeeze out excess moisture from the defrosted frozen spinach.

Stir the spinach into the tomato sauce in the pan.

Once the gnocchi are done, transfer them directly into the tomato sauce.

Mix the gnocchi into the sauce until well combined.

Transfer the mixture to a casserole dish and top with mozzarella cheese.

Place the casserole dish in the oven and bake until the cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens