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Seafood Ragu with Gnocchi

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tablespoon olive oil
  • 2 cloves garlic crushed
  • 1 shallot or 1/4 onion finely chopped
  • 20 ml white wine
  • 1 tbsp tomato puree
  • 400 g canned cherry tomato
  • 100 ml passata
  • 1 Knorr Fish Stock Pot
  • 1 sprig of thyme
  • 500 g gnocchi
  • 400 g cooked mixed seafood egmussels, prawns, squid rings
  • basil leaves to garnish

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

514kcal

Energy (kJ)

2150kJ

Protein (g)

29.6g

Carbohydrate incl. fibre (g)

79.4g

Carbohydrate excl. fibre (g)

77.4g

Sugar (g)

5.2g

Fibre (g)

2.0g

Fat (g)

8.0g

Saturated fat (g)

1.1g

Unsaturated fat (g)

4.9g

Monounsaturated fat (g)

3.0g

Polyunsaturated fat (g)

1.8g

Trans fat (g)

0.0g

Cholesterol (mg)

218mg

Sodium (mg)

1329mg

Salt (g)

3.32g

Vitamin A (IU)

547IU

Vitamin C (mg)

11.5mg

Calcium (mg)

118mg

Iron (mg)

5.82mg

Potassium (mg)

696mg

Total

2054kcal

8599kJ

118.3g

317.6g

309.6g

20.8g

8.0g

31.9g

4.6g

19.7g

12.1g

7.4g

0.0g

874mg

5317mg

13.29g

2189IU

46.2mg

472mg

23.27mg

2785mg


  • 1 Heat the olive oil in a casserole dish. Add the garlic and shallot and fry gently without allowing it to colour for 1-2 minutes add the white wine and bring to the boil. Reduce heat, add tomato puree and cook for further 2 minutes. Add the cherry tomatoes, pasta and the Knorr Fish Stock Pot, stirring until the stock pot has dissolved.
  • 2 Add the thyme and bring the sauce to the boil, then reduce the heat and gently cook the sauce for 10 minutes, stirring occasionally until slightly thickened.
  • 3 Cook the gnocchi according to packet instructions; drain and add to the ragu sauce along with the seafood. Cook gently for 1-2 minutes until heated through.
  • 4 Garnish with basil leaves and serve immediately.