By Sarah_Jayne on August 07, 2008
Photo by Hyuna BubblePop
Photo by Hyuna BubblePop
"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."
Serving Size: 1 (198 g)
Servings Per Recipe: 4
"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"
"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."
"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!"
"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."
"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!"
"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."
"Great go to meal! Super easy and inexpensive. We like our stuff saucy so I used 2 cans Italian-style tomatoes. As suggested in previous reviews I boiled the gnocchi for a couple of mins before adding to the sauce. We like a ton of garlic so I used several cloves that I grated on a micro plane grater. It turned out I didn't have any bell peppers so I just left it out and it was still delicious. If there is a costco near you they have great mozzarella for a good price. It comes in 2 one pound packages and I used a whole pound. Really wish I would have doubled this because we ate it all! Thanks for the great recipe."
"Very simple to throw together and nice flavor to sauce. I'm just not sure I like gnocchi as much as some other pastas, it's a texture thing for me...seems like they get mushy and doughy."
"We made this last night for dinner. It was our first time trying gnocchi so I'm glad we found a recipe that was very good. I think I'm going to add some fresh black olives next time. Thanks for sharing!"
"I did almost every to spec but out of time and budget limits, I used 14 oz of my own pasta sauce and some leftover shredded mozzarella plus 2 broken up sticks of string cheese. I really liked the taste, the crispy broiled cheese on top, and think it's an a great way to cook gnocchi-- but I think next time I should boil it ahead of time because I felt the pieces weren't cooked all the way. All in all though, a great-tasting recipe and a definite keeper because it was simple and fast to whip up and packed with flavor. Made as a VIP recipenap for Veggie Swap 17."
"This was delicious!! I used my own homemade potato gnocchi for this recipe and for the first time EVER, my husband said how good it tasted! It will always be my stand-by recipe whenever I make gnocchi in the future. Rather than dicing up the onion and red pepper, I rough chopped it in my food processer to save time and bring the juices out. A heavenly dish...thank you."
"This was good. I found that this cooking method left the gnocchi a little gummy....but it seems I am the only one that happened to. Next time I think I'll add something for a little texture differential. Thanks for the recipe Sarah_Jayne..."
"My family wants to move to your house if you always make stuff like this. This dish is so easy to make and so delicious. Like a few others, I added about a 1/2 cup of water to keep the gnocchi from sticking to the pan. No basil?fresh or dried?on hand, so used a tablespoon each of dried chives and dried parsley. Sprinkled deep fried onions over the top, which added a nice crunch. Great recipe and one I'll make often. In fact, it's going into my Top 100 Cookbook. Thanks so much for posting."
"Let me start by saying that I made a few changes: I added about a tsp of salt and 2 tsp of sugar, doubled the garlic, and also added 1 cup of red wine and 1/2 can of tomato paste with about 3/4 lb of sliced italian sausage. I must say that I really liked the result--and am very glad I added the wine and tomato paste--I don't think there would have been enough sauce otherwise (especially with the sausage). Thank you for a keeper! Update: For us (and for my reference), this became a 5 star recipe with my previous changes, roasted garlic tomato paste, extra mozzerella, and leaving out the red pepper. Thanks again!"
"First time eating gnocchi. I doubled the recipe because one package was not enough for the five of us. Made the mistake of adding too much extra water while gnocchi was cooking - result was quite soupy. Skipped the broiling step because I just added some cheese on the top and the pasta was warm enough to melt it. Had to use dried basil. Will make again using fresh."
"We definitely liked this and we were able to veganize it with some vegan Mexican shred "cheese" on top. I did enhance the sauce a bit by using crushed tomatoes and added 1/4 cup of chianti, a little sugar, and some Italian Seasoning. Also threw in about 10 sliced button mushrooms and some capers. My gnocchi were sticking during the bottom of the pan during the cooking phase, so I added some extra sauce and water. We ate half and froze half for later!"
"Absolutely delicious! I used 1/2 whole wheat and 1/2 potato gnocchi and doubled the sauce. I also used leftover homemade marinara instead of the canned tomatos. Will definitely make this again!"
"So good! I happened to have a can of italian diced tomatoes and they worked very nicely in this dish. Will make again!"
"This was the first recipe I've tried using gnocchi. It was delicious. Used stewed tomatoes and dried basil, along with a touch of sugar to cut acidity. I boiled the gnocchi til it rose to the top of the boiling water which was fine, but I'm wondering if they were overcooked after baking. Just a tad pasty. Next time I'll try baking with the sauce and additional water. My DIL loved this dish, which I served as a side for Christmas dinner."