This gnocchi dish uses canned crushed tomatoes, sundried tomatoes, and fresh tomatoes as a garnish. It’s cheesy, saucy, and delish! So, there are 429 calories in this main because gnocchi is, well, starchy. But, don’t let that talk you out of trying this one. I have a super innocent side of roasted asparagus with grapefruit-balsamic glaze that will bring the entire dinner to only 485 calories.
Get the recipe for the side that accompanies this dish HERE:
Triple Tomato Gnocchi:
1 (16-ounce) package potato gnocchi
14.5 ounce can crushed tomatoes
2 Roma tomatoes chopped
1/3 cup chopped sundried tomatoes in oil
1/4 cup loosely packed fresh basil, roughly chopped
2 Cloves garlic
4 ounces fresh mozzarella cheese (sliced into 4 portions)
Salt & Pepper to taste
Freshly chopped parsley
Directions:
Heat oven to 400 degrees. In a food chopper (magic bullet), chop sundried tomatoes, basil, and garlic. If you have trouble getting it to process, add some of the canned tomato sauce so it can process. In a saucepan, heat the crushed tomatoes, red pepper flake, salt, pepper and the blended sundried tomato mixture.
Servings: 4 * Calories Per Serving: 429 * Fat: 7.7 g * Carb: 72.2 g * Fiber: 8.3 g * Protein: 23.8 g * Sugar: 1.6 g * Sodium: 1003 mg * Cholesterol: 15 mg
Simmer on low while you prepare the gnocchi. In a separate saucepan, heat the gnocchi according to package instructions and drain. Put a thin layer of tomato sauce at the bottom of individual ramekins. Divide the gnocchi into 4 servings.
Place gnocchi into ramekin and pour with 1/4 of the sauce on the gnocchi and top with mozzarella cheese slice.
Place in oven and bake for 12-14 minutes, until cheese is melted and bubbling. Sprinkle with freshly chopped parsley and Roma tomatoes.
