Cheesy Tomato & Hidden-Veg Gnocchi Bake

Preheat your oven to 200°C.

Wash, peel, and roughly chop 100 g of carrots. Wash and chop 120 g of zucchini into small chunks. Peel 2 cloves of garlic.

Place the chopped carrots and zucchini in a microwave-safe bowl with 2 tbsp of water. Cover and microwave on high for 4 minutes until they are completely soft.

Bring a large pot of salted water to a boil on the stovetop.

Transfer the softened carrots, zucchini, and 2 peeled garlic cloves to a blender. Add 400 ml of tomato passata, 1 tsp of dried oregano, 1 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of black pepper. Blend on high for 1 minute until completely smooth and no vegetable pieces are visible.

Add 500 g of potato gnocchi to the boiling water. Cook for 2 minutes, or until they float to the surface, then drain immediately.

Grate 150 g of mozzarella cheese using a hand grater.

In a medium baking dish, combine the drained gnocchi with the blended vegetable-tomato sauce and stir gently to coat.

Scatter the 150 g of grated mozzarella cheese evenly over the top of the gnocchi.

Bake in the preheated oven at 200°C for 12 minutes, or until the cheese is melted, bubbling, and golden brown with crispy edges. Let rest for 2 minutes before serving.