Gnocchi & tomato bake

Gnocchi & tomato bake

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(150 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, questions and tips

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alichia82
10th Feb, 2013
5.05
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.
geordielass78
7th Feb, 2013
5.05
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.
minty88
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!
lilitd
5th Jan, 2013
5.05
Very fast and yummy, definitely recommend!
lost_hype
2nd Jan, 2013
4.05
Used an entire ball of light mozerella and threw in some halved black olives at the end - Delish!
moomoosnake
6th Dec, 2012
4.05
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.
profilea2
2nd Dec, 2012
4.05
great midweek supper. Easy, quick, cheap and tasty!
smariec
27th Oct, 2012
4.05
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
l3l392
26th Oct, 2012
5.05
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.
Vicki-D-77
25th Oct, 2012
4.05
Quick easy and tasty. Very child friendly too...though I recommend blitzing the sauce before adding the gnocchi to hide tomato/pepper/onion lumps. This is a very filling/comferting dish. Could also be very versatile with different ingredients added!

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