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    You are in: Home / Recipes / Gnocchi & Tomato Bake (With Freezing Instructions) Recipe
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    Gnocchi & Tomato Bake (With Freezing Instructions)

    Gnocchi & Tomato Bake (With Freezing Instructions). Photo by Hyuna BubblePop

    1/9 Photos of Gnocchi & Tomato Bake (With Freezing Instructions)

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat grill / broiler to high.
    2. 2
      Heat the oil in a large frying pan, then soften the onion and pepper for 5 minutes.
    3. 3
      Stir in the garlic, fry for 1 minute, tip in the tomatoes and gnocchi, then bring to simmer.
    4. 4
      Bubble for 10 to 15 minutes, stirring occasionally, until gnocchi is soft and the sauce has thickened.
    5. 5
      Season, stir through the basil, then transfer to a large ovenproof dish.
    6. 6
      Scatter with the mozzarella, then grill / broil for 5 to 6 minutes until the cheese is bubbling and golden.
    7. 7
      This dish can be frozen for up to a month. Just defrost and bake in a medium oven for 20 - 30 minutes until piping hot.

    Ratings & Reviews:

    • on December 10, 2009

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 16, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 08, 2009

      55

      Can't believe I've forgotten to review this recipe, it's fantastic. Such wonderful comfort food and a snap to make. I love to add things in too, like mushrooms, fresh spinach, leeks, etc. Make this often and I love it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (35)

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    Nutritional Facts for Gnocchi & Tomato Bake (With Freezing Instructions)

    Serving Size: 1 (198 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 166.1
     
    Calories from Fat 97
    58%
    Total Fat 10.8 g
    16%
    Saturated Fat 4.7 g
    23%
    Cholesterol 25.2 mg
    8%
    Sodium 207.9 mg
    8%
    Total Carbohydrate 9.3 g
    3%
    Dietary Fiber 2.3 g
    9%
    Sugars 5.3 g
    21%
    Protein 8.7 g
    17%

    The following items or measurements are not included:

    gnocchi

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