Gnocchi & tomato bake

Gnocchi & tomato bake

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(156 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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23rd May, 2012
I found this recipe to be a little bit too watery. I think I would change the mozzarella for mascarpone because the mozzarella gets too stringy. But definitely a good dish to do if you're short on time.
30th Mar, 2012
I've made this many times now, it's lovely. I usually add more veg (e.g. courgettes/mushrooms), just because I love dishes with lots of vegetables in them.
28th Feb, 2012
Quite disappointing. The gnocchi was stodgy and the sauce was nothing to write home about. The kids (12 and 2) both loved it though!
27th Jan, 2012
Perfect mid-week dish, truly recommended. I added mushroom though, which made it even tastier.
8th Jan, 2012
Quick and easy comfort food, though I think I would add more interesting vegetables if I made again. I would probably try doing the sauce separately too, to make it a bit thicker.
5th Jan, 2012
My son loved the gnocchi but wasn't mad about the sauce. I loved it all - easy to make and tasty - but would recommend creme fraiche/cheddar instead of mozarella plus a few diff veg for variety.
5th Jan, 2012
Works well with added mushrooms, spinach and wine, easy midweek supper will make again with tortelloni as i found the gnocchi a bit soft.
3rd Dec, 2011
I made this when I had a couple of friends coming round for dinner. So easy to make, and so tasty! I love the added mozarella on top, it creates a nice finish. However, I'd agree with some of the previous comments about the portion sizes. There were only three of us and we finished off the entire bake so I can't see how this is supposed to serve 4.
20th Nov, 2011
This was a brilliant supper with some homemade garlic bread and a couple of chillis in the sauce. I made the gnocchi from scratch, too, which made the dish really fresh and delicious. Super-simple.
13th Oct, 2011
Really nice but it's not a meal for 4! I would say 3 at a push but basically a generous meal for 2.


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