Vegetarian Gnocchi Bake

Serves 4.
40 Minutes.
Our kids enjoyed it as is.

INGREDIENTS
500g good quality gnocchi 1 zucchini, cut into approx 2cm pieces
1/2 eggplant, cut into approx 2cm pieces 1/4 pumpkin, cut into approx 2cm pieces
50-60g baby spinach 1 red capsicum, chopped
1 red onion, roughly chopped 1 jar tomato-based pasta sauce (I used Leggo’s Bolognese)
1 tbsp balsamic vinegar 1/2 cup parmesan cheese, shredded

* to serve (options): chopped parsley, chilli flakes, crusty bread.

METHOD
Preheat the oven to 180°C fan forced.

In a fry pan, cook off the vegetables (zucchini, eggplant, pumpkin, capsicum, onion) in a dash of olive oil, until softened.
Add the spinach, cook for approx 1 minute longer.

Add the pasta sauce, balsamic vinegar and simmer for approx 5-10 minutes.

While that’s simmering, cook the gnocchi - just a little less than packet directions (as it continues cooking in the oven).

Drain the gnocchi and mix through the sauce, with half of the parmesan cheese. Pop in a baking dish (alternatively, cook the above in a dutch/french oven which is cooktop & oven friendly).

Top with the remaining parmesan, and bake in the preheated oven for approx 10 minutes.

Serve up and add any additional garnishes*.