Whilst I love Slimming World and all who sail in her, I do find the recipe ideas a bit boring. The magazines are great and there’s always one or two really, really good ideas in there — but I tend to find the rest is either recycled from past magazines/books, contains fish (bleuuurgh) or is a bit uninspiring.
I like making up my own recipes (obviously, that’s the whole reason for this blog) that are more interesting. Tastier. And when I discovered a few weeks ago that a 125g portion of gnocchi is only 2.5 syns, I jumped feet first into a world of gnocchi recipes. Starting with this one.
This right here is absolutely delicious. It’s simple, but containing the Holy Flavour Trinity of tomato, mozzarella and basil it packs one hell of a punch in the flavour department. The kind of thing you sit with your hand on your tummy and a dozy smile on your face for hours after eating.
- 1 can of chopped tomatoes
- 1 tablespoon of tomato purée
- 2 large cloves of garlic
- 1 teaspoon of dried oregano
- 1 onion
- Balsamic vinegar
- 250g gnocchi
- 4 rashers of bacon, fat removed
- 0% Total Greek yogurt
- 90g mozzarella
- Fresh basil, to serve
- Dice the onion and the garlic. Fry until soft, then add the tomato purée and stir to coat. Pour in the can of tomatoes. Season with salt and pepper, the oregano and a good splash of balsamic vinegar. Stir well and let simmer
- Pre-heat the oven to 200C. Cook the gnocchi according to packet instructions, then remove with a slotted spoon and leave to dry on kitchen towel. Whilst the gnocchi is cooking, grill the bacon until crispy and slice into strips
- Add a large, heaped tablespoon of Greek yogurt to the sauce and stir. Taste - if you'd prefer it creamier, add more yogurt until you get the desired consistency. Add the gnocchi and bacon to the sauce, before tossing to evenly distribute
- Divide the gnocchi and sauce into two small ovenproof dishes (or one larger one). Tear the mozzarella into chunks and lay on top
- Bake for around 10 minutes, until the mozzarella is melted. Top with torn basil leaves and serve