Gnocchi & Tomato Bake (With Freezing Instructions)

Sarah_Jayne's Note:

This sounds good for anybody looking for a quick and tasty meal. It is vegetarian too which is always great in my books. I originally found this recipe in the September 2008 copy of the BBC Good Food Magazine. The recipe states that the dish can be frozen for up to a month. It says to just defrost and bake in a medium oven for 20 - 30 minutes until piping hot.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 1 onion , chopped
• 1 red pepper , deseeded and finely chopped
• 1 garlic clove , crushed
• 1 (14 ounce) can chopped tomatoes
• 17 ½ ounces gnocchi
• ½ cup fresh basil , torn
• 4 ½ ounces fresh mozzarella cheese , torn into chunks

Directions:

1. Heat grill / broiler to high.
2. Heat the oil in a large frying pan, then soften the onion and pepper for 5 minutes.
3. Stir in the garlic, fry for 1 minute, tip in the tomatoes and gnocchi, then bring to simmer.
4. Bubble for 10 to 15 minutes, stirring occasionally, until gnocchi is soft and the sauce has thickened.
5. Season, stir through the basil, then transfer to a large ovenproof dish.
6. Scatter with the mozzarella, then grill / broil for 5 to 6 minutes until the cheese is bubbling and golden.

Reviews

[Karen Elizabeth]

We adore gnocchi, and this was such a good way to enjoy it! definitely a make-again. I have never cooked the gnocchi in the sauce before, I usually cook it in a pan of boiling water for about 7 - 10 minutes, until the gnocchi float to the top, and then combine them with the sauce. I used your method and it worked well, but I did add about 1/2 cup of extra water to the sauce, since the gnocchi seemed to be absorbing too much liquid and making the whole thing stick to the bottom of the pot. That 1/2 cup seemed to be just enough. I made the sauce exactly as stated, but I did add a tiny pinch of sugar, after tasting, I always add a pinch to my own tomato sauce to take away that slight acidity, and I guess I am used to it, I felt it was needed! personal taste! I used my own fresh basil from the garden. Quickly prepared, this was excellent, just the best comfort food, thank you so much for sharing, Sarah-Jayne. Made for Veg*n swap#17

[french toast]

Yummy. Did boil gnocchi just to floating stage before assembling dish. Also added about 1/2 cup of jarred spicy pasta sauce-to add some richness-and a pinch of sugar-to cut acidity. Will make again.

[busyozmum]

This recipe was quite simple to prepare and a tasty change for my family. I also only used 1/2 a very large red capsicum but I added almost a cup full of sliced mushrooms. I also seasoned well with salt and pepper. Very nice.