Broccoli 'gnocchi' with tomato sauce
Blitzing stale bread into breadcrumbs brings texture and crunch to all kind of dishes, such as this clever take on gnocchi
Vegetarian Parmesan Style Hard Cheese
Egg, whole, raw
2 medium, raw
2 teaspoon(s), level
Calorie controlled cooking spray
1 small, diced
2 can(s), large, plum tomatoes
1 teaspoon(s), level
- Roughly chop the broccoli and blitz to a coarse crumb in a food processor. Transfer to a large bowl, add the breadcrumbs, grated cheese, eggs and dried basil and mix to combine.
- Roll the mixture into small logs and transfer to a baking sheet. Chill for 30 minutes, then cut into 32 equal pieces. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a nonstick pan with cooking spray and cook the diced red onion for 8-10 minutes over a medium heat.
- Add 2 crushed garlic cloves and cook for 1 minute, then stir in 2 x 400g tins plum tomatoes, balsamic vinegar and oregano. Season and simmer for 20-25 minutes. Remove from the heat, let cool slightly and use a hand-held stick blender to blend. Meanwhile, mist the ‘gnocchi’ with cooking spray, then bake for 20 minutes until crisp and golden. Serve the ‘gnocchi’ with the tomato sauce and mixed salad leaves.