8 Weight Watchers Points
176kCal Per Portion
A simple vegetarian pasta bake that won’t take an age to make? Yes, please!
Ingredients
Spinach: 150 g, young leaf
Gnocchi: 500g Fresh
Philadelphia Lightest Soft Cheese: 250 g
Vegetable Stock Cube: ½ cube to make 150ml stock
Ground Nutmeg: ¼ teaspoon
Mushrooms: 250 g, thickly sliced
Garlic: 3 cloves, crushed
Vegetarian Parmesan Style Hard Cheese: 20g grated
Oil Spray: 4 Sprays
Instructions
- Put the spinach in a microwave-safe bowl, cover and cook on high for 1-2 minutes until wilted. Let cool then squeeze out any excess liquid.
- Meanwhile, cook the gnocchi to pack instructions then drain and set aside. Combine the soft cheese, stock and nutmeg in a jug and set aside.
- Preheat the oven to 200°C, fan 180°C, gas mark 4. Mist a large pan with cooking spray. Add the mushrooms and garlic and cook for 2-3 minutes, until golden.
- Stir in the spinach and cooked gnocchi followed by the soft cheese mixture and half the parmesan. Season well.
- Transfer the mixture to a baking dish and scatter over the remaining cheese. Bake for 15-20 minutes, until the sauce is bubbling. Remove from the oven and let stand for a few minutes before serving.
Notes
Blitz a 40g slice of sourdough with fresh thyme to form a crumb. Scatter over the top before baking for an extra 1 SmartPoint per serving.
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