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High Protein, Vegetarian Baked Gnocchi

Clare Keating
A delicious winter warmer dinner recipe, high protein baked gnocchi
Course Main Course
Cuisine Italian, Mediterranean
Servings 4
Calories 460 kcal


  • 1 tsp olive oil
  • 1 brown onion diced
  • 1 clove garlic minced
  • 2 carrots
  • 2 zucchinis
  • 200 g cherry tomatoes
  • 500 ml tomato passata
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup water
  • 2 tbsp tomato paste
  • 1/2 bunch basil chopped
  • 120 g baby spinach
  • 500 g gnocchi I use pre-made store bought gnocchi
  • 500 g cottage cheese
  • 1/3 cup cheese shredded


  • Heat a large frying pan over medium to high heat. Add the olive oil, garlic and onion and saute until soft and lightly browned.
  • In a food processor or by using a grater, blend/grate the carrot, zucchini and cherry tomatoes. Add the vegetables to the pan and cook for a further 3-5 minutes. The vegetables should be soft. Meanwhile, boil a saucepan of water for the gnocchi
  • Add the passata, water, basil, tomato paste, salt and pepper to the vegetables. Simmer for roughly 10 minutes until the sauces thicken slightly and then stir through the spinach.
  • Cook the gnocchi according to the packet instructions, drain, and then add to the sauce.
  • Heat the oven grill to high. Transfer the gnocchi and sauce to a heatproof casserole dish and cover with the cottage cheese and shredded cheese. Then, place under the grill for roughly 3 minutes, or until the cheese is melted and lightly browned.


Calories: 460kcalCarbohydrates: 53.1gProtein: 27.8gFat: 12.3g
Keyword gnocchi, high protein
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