4 Serves
40 Mins
Preheat your oven to 200°C. Bring a large pot of salted water to a boil.
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MoroccanVitamin K
303 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
274 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
187 mg / 1,250 mgPotassium
705 mg / 4,700 mgSodium
1934 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
In a large frying pan, heat the extra virgin olive oil over medium heat. Add the onion and garlic, sautéing until softened and fragrant.
Stir in the tomato sauce and season with salt and pepper. Simmer the sauce for 10 minutes to develop the flavors.
Cook the gnocchi in the boiling water until they float to the surface, then drain them using a colander.
Toss the cooked gnocchi into the tomato sauce. Transfer the mixture to a casserole dish, top with fresh mozzarella, parmesan, and fresh basil, then bake until the cheese is golden and bubbling.
22
g21
g18
g
Nigerian