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.
- Ready In:
- 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 1⁄2 ounces gnocchi
- 1⁄2 cup fresh basil, torn
- 4 1⁄2 ounces fresh mozzarella cheese, torn into chunks
- 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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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
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.1Reply
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