Seafood Ragu with Gnocchi
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
29.6g
Energy (kJ)
2150kJ
Energy (kcal)
514kcal
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
118.3g
8599kJ
2054kcal
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 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
Fish Stock Pot
A fish dish is incomplete without the deep, rich seafood flavours only Knorr Fish Stock Pots can provide. Melt one into your cooking and sail away. View detailsOpens in new window
- 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.