Gnocchi & Tomato Bake (With Freezing Instructions)

"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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photo by LG_1984 photo by LG_1984
photo by LG_1984
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by Hyuna BubblePop photo by Hyuna BubblePop
photo by LG_1984 photo by LG_1984
Ready In:
30mins
Ingredients:
8
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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
     
  2. 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.
     
  3. 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!
     
  4. I made this for dinner tonight and wow! Is it ever good! I used about 1/2 package of shredded mozzarella instead of buying a ball of cheese and tearing it up and it had a lovely, brown crust of cheese over the top. I have one portion remaining to enjoy for lunch.
     
  5. 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.
     
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Tweaks

  1. What a delicious and easy recipe! I didn't have any fresh mozzarella on hand so I used a shredded Italian blend. It still turned out great but I know that it would be even better with the fresh. I also subbed a zucchini for the red pepper which added a lot of color. This is a great recipe Sarah, Thank you for sharing!
     
  2. I made this for dinner tonight and wow! Is it ever good! I used about 1/2 package of shredded mozzarella instead of buying a ball of cheese and tearing it up and it had a lovely, brown crust of cheese over the top. I have one portion remaining to enjoy for lunch.
     

RECIPE SUBMITTED BY

I am originally from the Philadelphia area of the United States but have been living in London, UK since 1996. I now have dual American and British citizenship. I became a widow at the age of 27 in 2004 but have managed to fall in love again and was married again on July 19, 2008. I have a double major honors degree in sociology and politics and am slowly working my way through a Masters. I am a wanabee writer but until that dream becomes a reality I work in internet marketing where I build websites for profit. So, it is nice to come to a site like this and just enjoy being on the internet rather than using it as a work environment. I am a BBW (big woman) but over the past two years I have lost over 80lbs and am working my way down the scales slowly but steadily. These days, I am trying to eat a lot less meat. So, I am trying to have as many vegetarian recipes in the week as I can manage. I have started a blog - <a href="http://weekendcarnivore.com/">Weekend Carnivore</a> where I blog about trying to eat a mostly vegetarian diet. I share a lot of my discovered recipes there. If I make one of your vegetarian recipes and I managed to take a good photo of it, chances are I will blog about it and tell everybody how much I enjoyed it. These are banners and buttons from Zaar events in which I have participated: <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC11-Participant.jpg"> <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view&current=metermaids.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/metermaids.jpg" border="0" alt="Photobucket"></a> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group14tomato.jpg> <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap3/group07kiwi.jpg> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/cookbookZWT.jpg" border="0" alt="I am alw">
 
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