Potato Gnocchi Roasted Capsicum

Potato Gnocchi Roasted Capsicum

This delicious, low fat, high protein dish combines the goodness & taste of garlic, tomatoes, beans, capsicum, mushrooms, fetta & basil.

CAL P/SERVE
291
kJ P/SERVE
1220
FAT P/SERVE
7.9g
CARBS P/SERVE
40.4g
PROTEIN P/SERVE
11.9g
SUGAR P/SERVE
2.6g
SODIUM P/SERVE
306g
FAT
%
2.6%
ENERGY RDI%
14%

As well as being delicious and highly nutritious, this recipe is quick and easy to make so it makes for the perfect healthy lunch.

Ingredients

  • 600g gnocchi
  • 2 cloves garlic chopped
  • 200g cherry tomatoes, halved
  • 80g snake beans chopped
  • 80g roasted capsicum, chopped 
  • 100g button mushrooms, finely slices
  • 80g Fetta crumbled
  • 6-10 Basil Leaves torn
  • Salt and pepper to taste

Method

  1. Heat small pan over medium heat, add tomato and cook for a few minutes until the tomato is softened. 
  2. Add the roasted  capsicum and stir until combined.
  3. Add mushroom and garlic and let the sauce simmer for about 7-10 minutes or until mushrooms have softened, add salt and pepper to taste. 
  4. Cook gnocchi in large pot of salted boiling water , drain and mix through sauce. 
  5. Add crumbled fetta and basil leaves just prior to serving.
  6. Serve immediately.    

Nutrition Table

Servings: 4 Serving size:295g
Average Serve Average 100g
Energy 1220 kJ 415 kJ
  291 Cal 99 Cal
Protein 11.9 g 4.0 g
Fat, total 7.9 g 2.7 g
- Saturated 3.4 g 1.2 g
Carbohydrate 40.4 g 13.7 g
- Sugars 2.6 g 0.9 g
Sodium 306 mg 104 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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