Gnocchi & tomato bake

Gnocchi & tomato bake

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(125 ratings)

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Cooking time

Prep: 5 mins Cook: 25 mins Ready in 30 mins

Skill level

Easy

Servings

Serves 4

A comforting veggie main packed with rich Italian flavours

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
285
protein
10g
carbs
50g
fat
7g
saturates
3g
fibre
4g
sugar
8g
salt
1.64g
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Ingredients

  • 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 125g ball mozzarella, torn into chunks

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Method

  1. Heat grill to high. Heat the oil in a large frying pan, then soften the onion and pepper for 5 mins. Stir in the garlic, fry for 1 min, tip in the tomatoes and gnocchi, then bring to a simmer. Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened. Season, stir through the basil, then transfer to a large ovenproof dish.
  2. Scatter with the mozzarella, then grill for 5-6 mins until the cheese is bubbling and golden.

Recipe from Good Food magazine, September 2008

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Comments, questions and tips

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Comments

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robbo131's picture
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After reading other comments I added a chopped courgette, added 1/4 teaspoon chilli powder, doubled the mozzarella, added an extra 1/2 can chopped tomatoes and 1/2 can boiled water. Came out lovely and I went back for seconds.

CarlaS26's picture

This was delicious. although I used this recipe for two of us, but that was probably too much! i added dried chilli which was nice. i used low fat mozzarella, I would use full fat next time it didnt melt as easily. Will make again

Bethlav1's picture
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Fine but not spectacular. I added bacon and spinach which gave it a bit more flavour. As with others here I used extra tomatoes to give a bit more sauce then served with garlic flatbread.

jo_ce2001's picture
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A great recipe..but i made some slight changes. I added some spinach for a bit of interest, but used an inexpensive tomato pasta sauce I had in the cupboard in place of the tinned tomatoes, which turned out to be a great idea and i would do this in the future. I found it to be quite enough with left overs for lunch the next day - though i will say that gnocchi doesn't re-heat all that well - it goes very doughy. A hit with the husband and would make again.

mlrw01's picture

This worked fairly well, although the gnocchi comes out a little chewy. I added 2 tins of tomatoes - it definitely needs this - and 2 balls of mozzarella with some spread through the middle. I served it with crusty bread. I think next time I would add some chilli as suggested by others below for extra zing as it needs a little something else.

louokane's picture
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This didn't work out well for me unfortunately. Was gloopy in texture. Maybe be to do with the gnocci I used as all other reviews of this pretty good but most of ours ended up in the bin :(

Darksideofthemoon's picture
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Alright, but not particularly exciting. Would only make it again with a LOT of additions/changes.

Votadini's picture
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I added a tablespoon of white wine for a little depth and some wilted spinach for colour, texture and taste and it turned out great.

aliceeats's picture
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Agree with many people below. I used two tins of tomatoes and added some broccoli and green beans which added a bit of colour. Also used a whole ball of less fat mozzarella and served with a side salad. That was enough for four. Really nice, easy midweek dinner, gnocchi is a nice change from pasta.

Ness999's picture

This is ok, and with a few extra's could be great. I agree with other reviewers that it is nowhere near enough for 4. I managed to get 3 lunch sized servings from the recipe without changes, but they were small serves. I added about half a can of water and some tomato paste, as 1 tin of tomatoes is nowhere near enough liquid. I used reduced fat mozzarella, but the full 125g ball. Next time I would add chilli, 2 tins of tomatoes, and loads of veg. Then it may be enough for 4, or at least a substantial meal for 3.

laurensfull's picture

Made this tonight, was really tasty, added few extra ingredients, red wine, balsamic vinegar, oregano, salt, pepper, chilli, and used 2 tins of tomatoes, was definitely enough for 4 people. Cooked the gnocchi separately first then added it to the sauce, baked for 10 mins in the oven instead of 5 and then served with tomato and garlic flatbread, was really filling.

sailor83's picture

Really like this recipe but have a few comments. I feel it's better to soften the onions and peppers for longer before adding the tomatoes. Also tried using Passata instead of tinned tomatoes which I though was nicer. For a bit of a kick I added a small red chilli chopped.

mleociak's picture
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Very good food :) super quick, easy and tasty. Nice italian style comfort food. I'll be making it again.

pears47p's picture
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Great quick simple dish. Husband really enjoyed it. Will certainly make it again. A very tasty way of serving gnocchi.

geordielass78's picture
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Tip: To make it extra low fat, try using low-fat mozzarella. Grilling low-fat cheese makes it turn into something resembling plastic, but you can use half-fat mozzarella if you bake it in the oven for 20 minutes instead of putting it under a grill. If I'm baking it, I boil the gnocchi for 1 minute in water before adding to the sauce, as otherwise it dries out too much in the baking.

floydyonfood's picture
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Delicious and really easy

michellebogers's picture

Added broccoli and a little parmesan, also left it under the grill a bit longer than suggested. Lovely!

mellydexter's picture
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Great recipe for midweek, I also added a splash of water.
A little bland for us, next time might try some chilli or pancetta or roasting the pepper before adding to the sauce.

Icedune's picture
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Beware anyone making their own gnocchi instead of buying them - mine fell apart and I ended up with a very tasty soup instead!!

alichia82's picture
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Very easy, very tasty, added some halved cherry tomatoes to make it look pretty and added just a teaspoon of sugar to the sauce to compliment the tomato and red pepper.

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