*** This is a sponsored post. All opinions are forever my own.***
When Dolmio reached out to me in order to collaborate on a recipe, I was absolutely thrilled. There are few things that I like more than a good tomato sauce. And Dolmio 7 Veg Mediterranean Roasted Vegetable Pasta Sauce is no exception! I love it because it’s suitable for vegetarians and counts as two of your five a day.
Dolmio 7 Veg Mediterranean Roasted Vegetable Pasta Sauce was released in order to provide families with a healthy alternative for a quick and easy pasta sauce. As much as I love making my own from scratch, I simply do not have time to do that on most weeknights. That’s where Dolmio comes in! But what are the 7 veg in Dolmio 7 Veg Mediterranean Roasted Vegetable Pasta Sauce? Tomatoes, aubergine, carrot, courgette, onion, yellow and red peppers.
If you’d like to try it out for yourself, you can try it through Shopmium for 50% off through this link.
Pan-Seared Gnocchi and Dolmio Bake
Ingredients:
1 packet of gnocchi (500g)
1 jar of Dolmio 7 Veg Mediterranean Roasted Vegetable Pasta Sauce
1 aubergine, diced
1 red onion, diced
2 cloves of garlic, chopped
1 ball of mozzarella, torn
1 handful of basil, torn
50 g of hard-cheese (gran padano is usually vegetarian but parmesan is not)
Directions:
In a large skillet, lightly pan-fry your gnocchi until it starts to get a lightly toasted look. If you do this in a non-stick pan, you won’t need to use any oil at all. If you don’t have one, just use the tiniest dash of olive oil – you don’t actually want your gnocchi to get oily at all.
In another pan, saute your aubergine, onion, garlic and pepper together for about 5 minutes. When all the veg are soft, then pour in your Dolmio sauce and saute for another 15 minutes on a low heat to bring all the flavours together.
In the meantime, pre-heat your oven to 180. When your sauce has finished, tip your fried gnocchi in and toss everything together until well coated. Then add in your sauce and gnocchi into a large baking tray. Top with half of your parmesan and all of your torn mozzarella. Bake for 12 minutes or until your mozzarella is melted and starting to brown.
Remove it from the oven, top it with your torn basil and your remaining parmesan and then serve!
Again, if you’d like to try it out for yourself, you can try it through Shopium for 50% off through this link.
*** This is a sponsored post. All opinions are forever my own.***
If you like this post you might also like:
Baked Tomato Pasta
Butternut Squash Lasagne (Vegan)
Lemon, Leek and Cannellini bean pasta (vegan)
Mushroom and Lentil Bolognese
Spaghetti with Lemon, Parmesan and Dijon
Wild Garlic Fettuccini
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