Weekly Meal Plan – Spring Week 7, 2021
Gnocchi / Butter Chicken / San Choy Bow / Vietnamese Turmeric Fish
Traybake Gnocchi with Capsicum, Tomatoes and Pesto
Ingredients
- 500 grams gnocchi
- 3 capsicum - red and yellow. Cut into 2cm dice
- 250 grams cherry tomatoes
- 1 red onion - cut into 2cm dice
- 3 garlic cloves - crushed
- 2 tbsp olive oil
- 100 grams rocket
- 4 tbsp pesto
- parmesan - to serve
Instructions
- Preheat oven to 200C
- On a large baking tray, add the gnocchi, capsicum, tomatoes, garlic and olive oil. Season with salt and pepper. Toss to combine and evenly spread out.
- Cook for 20 minutes, stirring halfway through.
- Remove from the oven, stir through the rocket. Divide amongst bowls. Top with basil pesto and garnish with parmesan.
Tips and Variations
VEGETARIAN
GLUTEN FREE - us GF gnocchi
SHORTCUTS AND VARIATIONS:
Use the pesto dips to top this dish for an added extra (plus they are so convenient)
