Gnocchi & tomato bake
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 25 mins
A star rating of 4.3 out of 5.463 ratingsRate
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A comforting veggie main packed with rich Italian flavours
Freezable
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
1 onion
chopped
-
1 red pepper
deseeded and finely chopped
-
1 garlic clove
crushed
-
400g can chopped tomatoes
-
500g pack gnocchi
-
handful basil leaves
torn
-
half a ball mozzarella
torn into chunks
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Nutrition: per serving
-
kcal351
low
-
fat10g
-
saturates5g
-
carbs50g
-
sugars8g
low
-
fibre6g
high
-
protein11g
-
salt0.7g
low
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Method
-
step 1
Heat grill to high. Heat 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.
-
step 2
Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g gnocchi, then bring to a simmer.
-
step 3
Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
-
step 4
Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.
-
step 5
Scatter with torn chunks of half a 125g mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden.
RECIPE TIPS
TIP
You can freeze the bake for up to a month – just defrost and bake in a medium oven for 20-30 mins until piping hot.
Recipe from Good Food magazine, September 2008
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A star rating of 4.3 out of 5.463 ratings
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