Gnocchi Tomato Bake With Freezing Instructions Recipes

GNOCCHI & TOMATO BAKE

Gnocchi & tomato bake image

A comforting veggie main packed with rich Italian flavours

Provided by Good Food team

Time 30m

Number Of Ingredients 8

Ingredients

1 tbsp olive oil
1 onion, chopped
1 red pepper, deseeded and finely chopped
1 garlic clove, crushed
400g can chopped tomatoes
500g pack gnocchi
handful basil leaves, torn
half a ball mozzarella, torn into chunks

Steps:

Heat grill to high. Heat 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.
Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g gnocchi, then bring to a simmer.
Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.
Scatter with torn chunks of half a 125g mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden.

Nutrition Facts : Calories 285 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.64 milligram of sodium

GNOCCHI & TOMATO BAKE (WITH FREEZING INSTRUCTIONS)

Gnocchi & Tomato Bake (With Freezing Instructions) image

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.

Provided by Sarah_Jayne

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 166.1, Fat 10.9, SaturatedFat 4.7, Cholesterol 25.2, Sodium 208, Carbohydrate 9.3, Fiber 2.4, Sugar 5.4, Protein 8.8

CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA

Crispy Gnocchi With Burst Tomatoes and Mozzarella image

Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they're more tart than sweet, add 1/2 teaspoon sugar in Step 2.) Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they'll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, then broil until the cheese is molten and the tomatoes are blistered in spots.

Provided by Ali Slagle

Categories dinner, weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil, plus more as needed
2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
1/4 cup unsalted butter (1/2 stick)
4 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes, plus more for serving
Kosher salt and black pepper
2 pints small tomatoes, such as cherry, grape or Sungold
1/4 cup thinly sliced or torn basil leaves (optional), plus more for serving
8 ounces fresh mozzarella, cut or torn into 1/2-inch pieces

Steps:

Heat the broiler with a rack about 6 inches from the heat source.
In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

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