Recently I showed you how to create my new favourite chorizo style vegetarian soup. I’d taken all the luscious flavours from a classic Spanish sausage and left any naughty fatty bits behind. No thank you!
And it’s the recipe that just seems to keep on giving. I’d also suggested simply using all the herbs and spices alone to marinate your meat in the fridge. I’m still yet to do this personally and can’t wait, but to have another party in my mouth, this is what I created next and I don’t regret it.
If you think you can’t eat gnocchi dumplings as part of a healthy, then think again! There’s something about their soothing slippy cushioned nature that offers true comfort food in a lean dish, particularly with a low fat cheesy sauce. And that’s exactly what I did.
But instead of a tart acidic tomato sauce, the chorizo flavourings offer ultimate depth of richness and intensity. In fact, from now on, this is how I want all of my tomato sauces. And once you try it, I think paprika will be your go to friend. This will be changing the base of my classic lasagne forever; I can taste it already.
(Here’s my Syn Free version using tagliatelle).
Recipe – Serves 2 (4 Syns Each)
- Low calorie cooking oil spray
- 1 onion, diced
- 1 cloves of garlic, minced
- 200g lean bacon, chopped
- 150g mushrooms, sliced
- 2 tbsp paprika
- 1/2 tsp balsamic vinegar
- 250ml passata
- 1 tbsp tomato puree
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/8 tsp cayenne pepper
- 100ml water
- 80g lower fat cheese, grated *(Using your full Healthy Extra A)
- 400g gnocchi (8 syns in total = 4 syns each)
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- Spray a deep based pan with cooking oil spray saute the diced onion and garlic until tender.
- Now add the lean chopped bacon and mushrooms fry for another 5 minutes, regularly stirring.
- Then add all the herbs and spices including the passata, balsamic vinegar, puree and water, give it a good stir, place a lid on top and simmer on low for 20 minutes.
- Meanwhile, in a separate pan, boil the gnocchi as instructed on the packet and drain.
- Transfer the gnocchi and cheese to the tomato sauce and give it a really good stir until everything is melted and combined.
- Season to taste again if you wish and serve in to bowls.
- Garnish with some fresh herbs if using; I topped with a little parsley.
- And if you love it too, don’t forget to tag me on Instagram #TastefullyVikkie with a photo of your yummy gnocchi dish!
Can’t make it right now? Then why not Pin the thumbnail for later?
Tastefully Vikkie x