One-pot cheesy tomato and gnocchi bake
Dig into this easy-to-make family meal; it’s a one pot wonder made with gnocchi and the classic tomato, basil and mozzarella flavour combination.
If you love gnocchi as much as we do, you’ll love our collection of gnocchi recipes.
Ingredients
- 1 tbsp olive oil
- 1 red onion, chopped
- 3 garlic cloves, crushed
- 1 aubergine, cut into 1cm chunks
- 2 sliced mixed peppers
- A large handful of basil leaves and stalks, chopped, plus extra to serve
- 400g tomato passata
- 1 vegetable stock pot
- 400g fresh potato gnocchi
- 2 x 125g balls of mozzarella, drained and sliced
Method
- 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.
- Recipe from July 2019 Issue
Nutrition
- Calories
- 280kcals
- Fat
- 11.6g (6.5g saturated)
- Protein
- 12.1g
- Carbohydrates
- 29g (7.5g sugars)
- Fibre
- 5.9g
- Salt
- 1.2g
delicious. tips
If not serving vegetarians, add a handful of bacon lardons with the peppers and basil, if you like.
Cover and chill the sauce up to 2 days ahead. On the day, simply add the gnocchi and cheese to the sauce and bake as in the recipe.
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Definitely a keeper. So quick and easy to make and very tasty as well. Next time I will probably add more vegetables, something like courgette or mushrooms.
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