Gnocchi & tomato bake in a serving dish with spoon

Gnocchi & tomato bake

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(344 ratings)

Prep: 5 mins Cook: 25 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 or flour and potatoes, cooked and eaten in much the same…

  • 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 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.

  2. Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g gnocchi, then bring to a simmer.

  3. Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.

  4. Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.

  5. Scatter with torn chunks of half a 125g mozzarella ball, 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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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.
25th Oct, 2012
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!
24th Oct, 2012
Quick to do tasted good, great comfort food. Next time will add green pepper too and roughly chopped tomatoes.
11th Oct, 2012
This went down very nicely for me and my hubby. Added in chicken, chorizo, red wine, Worcester sauce and tomato puree as extras as suggested by a few reviewers and this meal was absolutely delicious! I used two cans of tomatoes instead so the sauce didn't dry out. I cooked the gnocchi separately and added it to the sauce which helped the gnocchi cook properly without going soggy. Also used the whole mozzarella ball which was definitely naughty but nice! Used reduced fat mozzarella for ease the guilt! Also added a sprinkling of mature cheese over the top at the end. I grilled the bake for longer about 10 minutes and found the cheese browned better on top. With all the extras added in, two people got two dinners out of it but if you're feeling greedy you could scoff the lot! Served with leafy Italian salad and tomato and garlic flatbread, yum!
6th Sep, 2012
I added 2 tins of tomatoes, and it was a little dry to 'bubble' in the pan. I'd probably add some spinach next time to make it a little more interesting.


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