Roasted Veg & Red Pesto Gnocchi

I bloody love gnocchi. It’s like a big comforting hug in a bowl. This recipe is hearty and tasty and packed full of veg and goodness! You can prepare it ready to just pop into the oven 15 minutes before you want dinner.

The recipe makes either 2 big portions or 3 slightly smaller portions.

If you get 3 portions out of it, it’s approx. 325 calories a portion, if you get 2 portions out of it, it’s approx. 480 calories.

If you try the recipe, let me know and tag me in your recreations on Instagram @sarahcavenfitness

Ingredients

• 1 pack of 500g gnocchi

• 1 courgette, cut into small chunks

• 1 aubergine, cut into small chunks

• 1 red pepper, cut into chunks

• 1 red onion, roughly chopped

• 1/2 a packet of lighter mozzarella

• 2 tablespoons reduced fat red pesto

• A handful of parsley, finely chopped

• Approx. a tablespoon of olive oil

• 1 teaspoon lazy garlic/1 crushed garlic clove

Method

• Put all of the veg onto a baking tray with the garlic, drizzle over the olive oil and season with salt and pepper

• Roast in the oven at 180 degrees for around 40 minutes until it is cooked and starting to crisp up

• Cook the gnocchi in a pan of boiling water for 2 minutes and drain

• Mix the vegetables in with the gnocchi, add the pesto and season to taste

• Put the gnocchi and vegetable mix into a baking tray, tear up the mozarella and place on top and scatter over the parsley

• Bake in the oven at 180 degrees for 15-20 minutes until the mozarella is melted and gooey!

  If you’re interested in Personal Training or need any health and fitness advice please feel free to email me or head to my contact page. I am based in Winchester, Hampshire.