Seafood Ragu with Gnocchi
- 1 Knorr Fish Stock Cube
- 500 g gnocchi
- 400 g canned cherry tomato
- 400 g cooked mixed seafood egmussels, prawns, squid rings
- 100 ml passata
- 20 ml white wine
- 1 shallot or 1/4 onion finely chopped
- 2 cloves garlic crushed
- 1 tbsp tomato puree
- 1 sprig of thyme
- 1 tablespoon olive oil
- basil leaves to garnish
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 a boil. Reduce heat, add tomato puree and cook for further 2 minutes. Add the cherry tomatoes, pasta and the Knorr Fish Stock Cube, stirring until the stock pot has dissolved.
Add the thyme and bring the sauce to a boil, then reduce the heat and gently cook the sauce for 10 minutes, stirring occasionally until slightly thickened.
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.
Garnish with basil leaves and serve immediately.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||412.36 kcal|
|Protein (g)||32.95 g|
|Sugar (g)||5.8 g|
|Fat (g)||6.88 g|
|Fibre (g)||6.44 g|
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