As I've promised you yesterday, I am going to share the vegetarian lunch I've had with you. I originally wanted to enjoy my gnocchi with some basic tomato sauce. Simple, easy but so delicious. I had some green asparagus, mushrooms and cherry tomatoes in the fridge that I wanted to incorporate. I didn't want the mixture to get too dry, so I cooked some tomato sauce and combined it with the gnocchi and vegetables.
Here's how the result turned out:
I've been using:
500g raw Gnocchi
500g green asparagus
250g mushrooms
200g cherry tomatoes
500ml (2 cups) tomato sauce
1) Cook the gnocchi in salted water until they float to the top.
2) Chop the asparagus, slice the mushrooms and half the cherry tomatoes. Cook the vegetables in a pan until just softened.
3) Layer tomato sauce, gnocchi, vegetables and more tomato sauce in a casserole.
4) Bake in the oven at 180°C (356°F) for about 15 minutes.
Serves: 4-5 people
You can add fresh mozzarella before baking or other cheese, if you like. I wanted to stay healthy for this one, so I did it without cheese. This dish is really light and ideal for summer - lunch or dinner. I am going to share my recipe for fool-proof tomato sauce another time.
Have fun trying and enjoy your summer!
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