Gnocchi pie with nomato sauce

Jacqueline Alwill

Brown Paper Nutrition

Use my No-(To) Mato Sauce and make an amazing GNOCCHI PIE! If you love lasagne then very likely you’ll love this too, with store bought gnocchi making cooking this meal a breeze and the combined sauce and pie ingredients adding up to 10 plant different plant points in one dish.



Serves 6-8 (hunger pending)

Gluten free (opt) : Vegetarian

1 tbsp garlic infused extra virgin olive oil OR 2 cloves garlic, finely sliced + 1 tbsp extra virgin olive oil

1x400g tin brown lentils, rinsed and drained

180g mushrooms

3 cups No(To)Mato Sauce RECIPE here

1 cup vegetable stock

500g store bought gnocchi

200g grated Mozarella cheese

50g grated parmesan cheese

To serve: extra chopped herbs such as parsley, basil or chives for the top and a big crunchy leafy green salad to share

Heat oven to 200C. Place a large 30cm diameter stove/oven proof saute pan on a medium heat and add oil lentils and mushrooms and cook until the mushrooms have softened (around 8-10 minutes). Add the No (To)Mato Sauce, stock and gnocci and stir. Sprinkle over the grated Mozarella, followed by the parmesan and place in oven to bake for 25-30 minutes or until golden on top. Garnish with chopped herbs and serve with a big crunchy side salad.