At WW all your favourite foods are on the menu.
Summer roast vegetable gnocchi
Gnocchi isn’t just for the colder months. We used summery courgette and tomatoes, to keep it light, and ready-made gnocchi, for speed.
Cherry Tomatoes 150 g
Courgette 1 medium, cut into 1cm slices
Red onion(s) 1 small, cut into thin wedges
Garlic 2 clove(s), finely sliced
Calorie controlled cooking spray 4 spray(s)
Sweetcorn, canned, drained 50 g
Gnocchi, Fresh 150 g
Parmesan Cheese 1 tablespoons, grated
Basil, fresh 10 leaf/leaves, finely chopped, plus extra leaves to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the tomatoes, courgette, onion and garlic in a roasting tin, mist with cooking spray and season well. Roast for 25-30 minutes, until tender, adding the sweetcorn for the final 5 minutes of cooking time.
- Meanwhile, cook the gnocchi to pack instructions. Drain and put in a bowl with the roasted veg, half the Parmesan and the basil leaves. Toss to combine then transfer to a serving bowl.
- Serve topped with the remaining parmesan and extra basil leaves.