Family Comforts by Rebecca Wilson

Family Comforts by Rebecca Wilson

Author:Rebecca Wilson [DK]
Language: eng
Format: epub
Publisher: DK Publishing


g Midweek meals g Contents

Throw-it-all-in tomato and lentil gnocchi bake

The perfect family meal as you simply need to bung it all in an oven dish, stir and let the oven do its thing – no fuss and delicious! When shopping for the passata and chopped tomatoes, try to find the best quality your money can buy as this will really affect the flavour of the final dish.

3 adults and 2 littles

Prep 5 minutes, Bake 40 minutes

Freezable

400g (14oz) passata (strained tomatoes

1 x 400g (14oz) can chopped tomatoes

1 heaped tbsp smoked paprika

1 tsp golden caster sugar (optional)

2 tsp dried mixed herbs

2 garlic cloves, crushed

1 x 400g (14oz) can cooked green lentils in water, drained

1 low-salt chicken or vegetable stock cube*

2 medium carrots, peeled if you wish

500g (1lb 2oz) fresh gnocchi*

60g (2oz) Cheddar cheese*, grated

60g (2oz) smoked Cheddar cheese*, grated

freshly ground black pepper

Preheat the oven to 180ºC fan (200ºC/400ºF/Gas 6) and find a large ceramic oven dish, about 1.8–2 litres (60–70fl oz) in volume.

Add the tomato passata and chopped tomatoes to the dish. Now, add the paprika, sugar, if using, herbs, garlic and drained lentils, then crumble in the stock cube and give it a really good stir. Finely grate the carrots and add these too, along with the gnocchi and half of each cheese. Give it a final good stir and top with the remaining cheese and a little black pepper to taste.

Place the dish on a large baking tray to catch any splatters, then pop in the middle of the preheated oven to bake for 30–40 minutes until the tomato sauce has thickened and is bubbling and the cheese is golden and crisp on top. Allow to stand for 5 minutes before serving with green veg or a salad on the side, if you wish.

For little ones under 2, cut the gnocchi in half lengthways, or into quarters if they are particularly big.

Love your leftovers The bake will keep for 3 days in the fridge; transfer to another baking dish big enough to fit the amount you have left snuggly, top with a little more cheese and bake until bubbling. You can also freeze leftovers. Once defrosted at room temperature or in the fridge, reheat in the microwave for 3 minutes, or place in the oven as above.

Throw-it-all-in tomato and lentil gnocchi bake



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