Gnocchi & Tomato Bake (With Freezing Instructions)

Gnocchi & Tomato Bake (With Freezing Instructions) created by LG_1984

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.

Ready In:
30mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Sarah_Jayne
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@Sarah_Jayne
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"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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  1. tarab5
    This is incredibly easy, especially if you use a mini food processor to chop the onions and pepper. It's tasty, but just a small step up from pouring pre-made sauce on gnocchi... nothing special. I used a 14.5 oz bag of frozen gnocchi straight out of the freezer and cooking it in the sauce worked just fine. I made the recipe even easier because I didn't bother broiling it in the oven - the cheese melted when I added it to the frying pan and I didn't feel the need to make it golden or crispy. I used more mozzarella than called for, since it came in an 8 oz package... why not use it all? Next time I will increase the sauce. I may try adding other things... mushrooms, broccoli, artichokes...
    Reply
  2. Hyuna BubblePop
    Gnocchi & Tomato Bake (With Freezing Instructions) Created by Hyuna BubblePop
    Reply
  3. Hudakore
    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.
    Reply
  4. jennyblender
    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...
    Reply
  5. Leggy Peggy
    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.
    Reply
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