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Gnocchi and meatball traybake

Anna's gnocchi and meatball traybake

8
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
6
Difficulty
Easy

Ingredients

Garlic

4 clove(s)

Lean lamb mince

500 g

Red onion

1 medium, finely chopped

Fresh flat-leaf parsley

2 tbs, chopped

Dried oregano

1 tsp

Dried herbs

1 tbs, lamb herb blend seasoning

Zucchini

1 medium, chopped

Pumpkin gnocchi

500 g, fresh

Canned cherry tomatoes

1 can(s), (400g can)

Dried herbs

2 tsp, mixed variety

Vegetable stock

½ cup(s), (125ml)

Fresh basil

½ cup(s), leaves, roughly chopped

Light mozzarella cheese

½ cup(s), grated, grated, (60g)

Instructions

  1. Preheat oven to 180℃.
  2. Finely grate 1 garlic clove. Combine mince, half the onion, grated garlic, parsley, oregano and herb seasoning in a large bowl. Season with salt and pepper. Roll level tablespoons of mixture into 25 meatballs.
  3. Finely chop remaining garlic cloves. Place zucchini, gnocchi, remaining onion, meatballs, tomatoes, mixed herbs, stock, ½ cup (125ml) water, basil and chopped garlic into a large roasting pan. Season with salt. Sprinkle over cheese.
  4. Cover with foil, bake for 40-45 minutes, until meatballs are cooked through and vegetables are tender. Serve.

Notes

TIPS: Anna likes to pour the water into the cherry tomato can and swirl around, then add to the roasting pan. This ensures you don’t leave any yummy flavours behind. Serve with steamed broccoli or green beans.

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