Gnocchi & tomato bake

Gnocchi & tomato bake

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(155 ratings)

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


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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  • 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



    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



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

  • handful basil leaves, torn



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

  • half a 125g ball mozzarella, torn into chunks


  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, questions and tips

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12th Feb, 2013
Beware anyone making their own gnocchi instead of buying them - mine fell apart and I ended up with a very tasty soup instead!!
10th Feb, 2013
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.
7th Feb, 2013
Extremely tasty, either as it stands, or with a chopped red chilli or good pinch of chilli flakes added, for a spicier version. For a non-vegetarian variation, it is especially good with 200g of chorizo added. Chop the chorizo, and slowly dry-fry until the fat runs, then use the fat released to fry off the rest of the onions, pepper etc. instead of frying them in oil.
9th Jan, 2013
I make this a lot! but use two tins of tomatoes and add a teaspoon of dried chilli flakes! give it quite a spice! and easily serves 4 with the extra tin!
5th Jan, 2013
Very fast and yummy, definitely recommend!
2nd Jan, 2013
Used an entire ball of light mozerella and threw in some halved black olives at the end - Delish!
6th Dec, 2012
Worked well for me, though found I had to add some water and wine as 400g of tomatoes didn't seem to be enough. Had it with a nice spinach salad.
2nd Dec, 2012
great midweek supper. Easy, quick, cheap and tasty!
27th Oct, 2012
Really easy to make! I added a little bit of red chilli, oregano and some parmesan for a bit more flavour. Would only serve 2-3 people
26th Oct, 2012
Really nice!! I also wizzed the sauce till smooth and added a dash of paprika and ground corriander!! Had this with home made garlic bread.


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