50g (1.75oz) mixed fresh herbs, finely chopped
400g potatoes, peeled, boiled and drained
1/8 tsp grated nutmeg
1/2 small egg, beaten
salt and freshly ground pepper
400g can chopped tomato
1/2 onion, peeled and finely diced
2 garlic cloves, peeled and crushed
1 tbsp finely chopped fresh basil
50g (1.75oz) reduced fat Cheddar Cheese, grated
Instructions
1. Place the chopped herbs in a bowl with the boiled potatoes, nutmeg and egg. Season well and mash thoroughly. Cover and refrigerate overnight.
2. Preheat the oven to 190°c. Place the tomatoes, onion, garlic and basil in a saucepan and bring to the boil. Cook over a high heat for 6-8 minutes, seasoning well. Spread the mixture in the bottom of a medium, shallow, ovenproof dish and set aside.
3. On a clean work surface, shape the chilled potato mixture into walnut-sized balls or ovals. Place them in a single layer on top of the tomato mixture. Sprinkle the grated cheese over them and bake in the oven for 10 minutes, until hot and bubbling. Serve immediately with a crisp green salad.
Taken from Slimming World's Best Ever Recipes
Notes: Gnocchi didn't hold its shape, so ended up being mashed potato on top of tomato, topped with cheese - tasty but not what it was meant to be!
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