Gnocchi & tomato bake

Gnocchi & tomato bake

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(139 ratings)

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

Easy

Serves 4
A comforting veggie main packed with rich Italian flavours

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal285
  • fat7g
  • saturates3g
  • carbs50g
  • sugars8g
  • fibre4g
  • protein10g
  • salt1.64g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 red pepper, deseeded and finely chopped
  • 1 garlic clove, crushed
  • 400g can chopped tomatoes
  • 500g pack gnocchi
    Gnocchi

    Gnocchi

    noh-kee

    An Italian dumpling made with semolina, flour, potatoes or ricotta and spinach cooked and eaten…

  • handful basil leaves, torn
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • half a 125g ball mozzarella, torn into chunks

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.

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Comments (130)

rubseb's picture
3.75

Nice and easy to make your own. I use 800 g gnocchi for 4 portions and double the rest of the ingredients. I also like to add 400 g fresh spinach and wait until that's wilted before adding the tomatoes and gnocchi.

lyvia972's picture
5

As per other comments, I cooked the gnocchi separately, added an extra tin of chopped tomatoes, spinach and mushrooms. I didn't put mozzarella, but just before sticking the bake under the grill, I added some light Laughing cow cheese (just because I was looking for a lighter option), and it was lovely. When I stop watching my weight, I will definitely go for a whole ball of mozzarella and/or bacon. I got 4 normal portions out of it. I will make this recipe again with all these extras.

Azgaard's picture

My wife and I make this a lot. We like lots of toms in it and lots and lots of garlic. We also add in some spicy sausage like chorizo. Yum yum.

chrisjack's picture
5

As suggested I added an extra tin of tomatoes, I also added a courgette and some chilli. A really tasty and quick midweek meal.

dylanski's picture
3.75

Really liked this, especially the red pepper in the sauce, will definitely add bacon next time, as per other reviews. First time, I've tried gnocchi (from Lidl which was very good), lightly fried it first so it didn't collapse in the sauce. Extra cheese also used, but then I always do!

robbo131's picture
3.75

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
2.5

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
3.75

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
1.25

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
1.25

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

Votadini's picture
5

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
2.5

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
5

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

pears47p's picture
5

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

geordielass78's picture
5

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.

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Questions (2)

hello12345678910's picture

Can we use any substitute for gnocchi???

goodfoodteam's picture

You could make this with pasta or filled tortellini instead, thanks.

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