Caprese Gnocchi Gratin
Romaine Salad with Lemon VinaigretteIngredients
- ½ (1-lb) pkg whole wheat gnocchi
- 1 Tbsp olive oil
- 1 cup grape tomatoes
- 1 tsp bottled minced garlic
- 1 (15.5-oz) jar marinara sauce
- 1 Tbsp balsamic vinegar
- ½ (1-oz) pkg fresh basil, coarsely chopped
- ½ (8-oz) pkg fresh mozzarella pearls
Instructions
- Preheat oven to 450°F.
- Cook gnocchi according to package directions; drain and keep warm.
- Meanwhile, heat oil in a saucepan over medium heat.
- Add tomatoes; cook 3 minutes or until tomatoes begin to burst.
- Add garlic; cook 30 seconds.
- Stir in marinara sauce, vinegar, gnocchi and basil.
- Spoon half of mixture into a greased 8-inch square baking dish; top with half of mozzarella.
- Repeat layers once.
- Bake 10 minutes or until cheese is melted.
Side Dish Ingredients
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- ¼ tsp Dijon mustard
- ¼ tsp bottled minced garlic
- ¼ tsp salt
- ¼ tsp pepper
- 1 (5-oz) pkg chopped romaine lettuce
Side Dish Instructions
- Combine lemon juice, oil, mustard, garlic, salt and pepper in a large bowl; whisk until blended.
- Add lettuce; toss to coat.
Nutritional Information
Main | Side | Total | |
Servings | 2 | 2 | |
Calories |
590
|
70
|
660
|
Fat (g) | 30 | 7 | 37 |
Sat. Fat (g) | 12 | 1 | 13 |
Protein (g) | 17 | 1 | 18 |
Carb (g) | 63 | 3 | 66 |
Fiber (g) | 8 | 2 | 10 |
Sodium (mg) | 1450 | 310 | 1760 |
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