Creamy tomato & mascarpone gnocchi
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Creamy tomato & mascarpone gnocchi

By Ailsa Burt

Whip up our comforting, veg-packed tomato and mascarpone gnocchi in just 25 minutes. Ideal for busy days, it’s healthy, low in calories and full of fibre too

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 444
  • fat 13g
  • saturates 5g
  • carbs 61g
  • sugars 0g
  • fibre 12g
  • protein 14g
  • salt 0.5g

Ingredients

  • 1 tbsp olive oil
  • 1 small head of broccoli, stalk and florets roughly chopped
  • 1 red chilli, finely chopped, deseeded if you like
  • 2 garlic cloves, finely sliced
  • 200g fresh cherry tomatoes, halved
  • 300g chilled gnocchi
  • 25g mascarpone
  • small handful of basil, leaves picked

Method

  1. Heat the oil in a large, deep frying pan over a medium heat and fry the broccoli for 5 mins until golden brown. Mix in the chilli, garlic and tomatoes. Gently fry for a further 5 mins, until the tomatoes burst.

  2. Tip in the gnocchi and cook for 2-3 mins until tender and hot. Stir in the mascarpone and season to taste with lots of black pepper. Scatter with basil leaves to serve.

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