Mediterranean Chickpea & Quinoa Salad
A make-ahead lunch salad that gets better in the fridge. Quinoa, chickpeas, cucumber, olives, feta and a punchy lemon-oregano dressing.
Gluten-freeUnder 30 min
One-Pan Creamy Tomato & Spinach Gnocchi
No boiling required — gnocchi cooks straight in a creamy tomato sauce, then gets a bubbling mozzarella top. 25 minutes, one pan.
Vegetarian
Under 30 min (132 ratings)
Prep5 min
Cook20 min
Total25 min
Serves3
DifficultyEasy
No boiling required — gnocchi cooks straight in a creamy tomato sauce, then gets a bubbling mozzarella top. 25 minutes, one pan.
Method
- Heat the grill to high. Heat the oil in a large ovenproof frying pan over medium heat and cook the onion for 5 minutes. Add the garlic, herbs and chilli flakes and cook 1 minute.
- Add the tomatoes, stock and cream. Season, bring to a simmer, then stir in the gnocchi. Cover and cook for 6–8 minutes, stirring once or twice, until the gnocchi is tender and the sauce has thickened.
- Stir in the spinach until wilted. Scatter the mozzarella and parmesan over the top.
- Grill for 3–5 minutes until golden and bubbling. Finish with basil and black pepper.
💡 VeggieTip notes
- No ovenproof pan? Tip everything into a baking dish before adding the cheese.
- Add a tin of drained butter beans with the gnocchi for extra protein.
- Vegan: use plant cream and vegan mozzarella — it works well.
Nutrition (per serving, approx.)
620kcal
22g protein
78g carbs
26g fat
6g fibre
Values are estimates and will vary with brands and portion sizes.