1 large onion chopped
2 cloves garlic, crushed
2 zucchini, sliced
1 small eggplant (300g) chopped
1 tbsp Tuscan seasoning
500 g gnocchi
700g bottle tomato passata sauce
3/4 cup shredded parmesan
150 g bocconcini, torn
Heat an oiled, large flameproof casserole dish over a medium to high heat
Add onion and garlic
Cook stirring for 2-3 minutes or until soft
Add zucchini, eggplant, capsicum and seasoning
Cook stirring, for further 4-5 mins or until lightly browned
Stir in gnocchi
Stir in passata and 1 1/2 cups water
Season with pepper. Bring to boil
Scatter over parmesan and bocconcini
Cook in moderate oven 180 C for 25 to 30 mins or until sauce is bubbling and top is light golden
2 tbsp extra virgin olive oil
700 g gnocchi (pesto stuffed or plain)
1 large red onioin cut into wedges
1 large red capsicum, roughly chopped
2 cloves garlic, crushed
2 tbsp tomato paste
1/3 cup red wine
2 x 410 g cans crushed tomatoes
60 g baby spinach
chopped parsley
1 3/4 cups panko crumbs
3/4 cup finely grated parmesan
1/4 cup extra virgin olive oil
1 lemon rind, finely grated
2 tsp dried oregano
Preheat oven to 220 C
Heat oil in a large overn proof frying pan over medium-high heat
Cook gnocchi, in batches for 3-4 mins until golden, transfer to a plate, cover to keep warm
Return pan to heat, cook onion and capsicum stirring for 5 mins or until onion softens
Add garlic and tomato paste, cooking for 1 min
Add wine, simmer until reduced by half
Stir in tomatoes and 3/4 cup of water
Bring to boil, simmer for 10 mins or until sauce thickens and capsicum is tender
Stir in gnocchi and spinach
Combine all ingredients in a bowl
Gently stir spinach into gnocchi mixture
Sprinkle with crumb topping
Bake for 10-15 mins or until top is golden and crunchy
Serve sprinkled with parsley