I love cooking freshly prepared dishes from scratch and I often do. But sometimes, particularly mid-week, we are all in need of something simple, satisfying and nutritious with minimal effort, and this recipe really hits the mark:
16oz vacuum packed fresh gnocchi
1 small jar good quality, all natural tomato, pepper and eggplant sauce (or other sauce to your liking, try to find something all natural and low in sodium, sugar and fat)
2 cups chopped and steamed cauliflower* or any other vegetables you like (it’s great to pack in a variety of veggies for extra nutrients, textures and tastes)
½ red onion minced and sautéed
4oz fresh mozzarella chopped
2oz freshly grated Parmesan
1oz Italian style breadcrumbs
Handful cherry tomatoes quartered (optional for extra sweet burst)
Pre-heat oven to 350*F. Combine first five ingredients into a casserole dish. Mix last four ingredients in a bowl and sprinkle on top of ingredients in casserole dish. Bake until lightly golden, bubbly, gooey and molten. Serve with mixed salad and freshly chopped basil if desired.
* I often chop and par boil various hardy vegetables like cauliflower, broccoli and kale on the weekend and then store the vegetables in small freezer bags to use throughout the week. Just be sure the vegetables only par boiled and still on the crisp side, so they don’t turn to mush by the time they are unfrozen. They can then be tossed into anything, soups, stir fries, sauces, etc and this saves precious minutes in the prep time required for mid-week suppers.