Gnocchi Tomato Bake Recipes

ONE-POT CHEESY TOMATO AND GNOCCHI BAKE

Steps:

• Heat the olive oil in a heavy-based ovenproof casserole. Add the onion and garlic, then cook over a medium heat for 6-8 minutes. Add the aubergine, and cook for a further 10 minutes, stirring occasionally.
• Heat the oven to 220°C/200°C fan/gas 7. Stir in the peppers and basil, then cook for 5 minutes more. Add the passata and stock pot dissolved in 200ml boiling water. Stir well, then pour into the casserole.
• Stir in the gnocchi, top with mozzarella, then bake for 15-20 minutes until golden. Scatter over a few more basil leaves to serve.

GNOCCHI & TOMATO BAKE

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.

BAKED GNOCCHI CASSEROLE IN CREAMY TOMATO SAUCE

Steps:

• Preheat oven to 350°F.
• Cook gnocchi according to packet directions. Drain and transfer to 1.5 quart baking dish.
• Heat oil in a skillet over medium-high heat. Add garlic and onion, cook for 1 ½ minutes.
• Add marinara sauce. Turn heat down and bring to simmer. Stir through cream and Seasonings, if using.
• Pour over gnocchi. Stir to spread out. Top with cheese. Bake for 20 minutes or until cheese is melted and golden.
• Garnish with basil leaves if desired and serve immediately.

CHEESY TOMATO BAKED GNOCCHI RECIPE

Steps:

• Pre-heat oven to 400F (200C), lightly oil an 8 x 6 inch baking dish.
• In a medium/large pan, add the olive oil, garlic, purée, water, oregano, basil, and salt. Stir to combine, on medium heat cook until thickened (not too thick), approximately 15-20 minutes.
• While sauce is cooking, cook the gnocchi in the boiling salted water, just until they float to the surface, approximately 30 seconds, drain immediately, do not rinse.
• When sauce has thickened add the gnocchi and toss gently, place in the prepared baking pan, top with the shredded Mozzarella and then the grated Parmesan cheese. Bake for approximately 5 minutes then raise heat and broil for another 3-5 minutes or until cheese has browned, (watch it doesn't burn). Serve immediately. Enjoy!

CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA

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.

GNOCCHI WITH TOMATO SAUCE AND MOZZARELLA

Steps:

• Heat olive oil in a saucepan over medium heat; cook onion until soft and translucent, about 5 minutes. Add passata and salt; simmer over low heat while you prepare the gnocchi.
• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Pour 1 ladle of tomato sauce into the bottom of a baking dish. Add gnocchi, remaining tomato sauce, and Parmesan cheese; toss to combine. Arrange cubes of mozzarella cheese evenly on top.
• Place baking dish in the oven and broil until mozzarella cheese is melted and sauce has slightly reduced, 5 to 10 minutes. Remove from oven and garnish with basil leaves before serving.

GNOCCHI & TOMATO BAKE (WITH FREEZING INSTRUCTIONS)

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.