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Gnocchi bake with tomatoes, basil and mozzarella recipe

33 ratings

Freeze this winter warmer before adding the cheese, and then save it for later See method

Serves 4
20 mins
484 calories / serving
Freezable

Ingredients

2 x 500g packs fresh gnocchi
1tbsp basil oil
1 garlic clove, chopped
500g carton sieved passata
220g pack Tesco Finest piccolo cherry tomatoes on the vine
large handful basil leaves
1 x 125g pack mini mozzarella pearls, halved

If you don't have any pears, try using apples

Each serving contains

Energy
2045kj
484kcal 24%
Fat
10g 14%
Saturates
5g 24%
Sugars
11g 12%
Salt
3g 50%

of the reference intake
Carbohydrate 82.2g Protein 14.2g Fibre 5.9g

Method

Preheat a grill to high. Bring a large pan of water to the boil and cook the gnocchi following pack instructions, then drain.
Meanwhile, heat the basil oil in a frying pan and cook the garlic briefly before stirring in the passata, cherry tomatoes and basil leaves. Cook for 3-4 minutes to heat through and then add the cooked gnocchi.
Spoon the gnocchi mixture into a large ovenproof dish and scatter over the mozzarella cheese. Grill for 5 minutes or until the mozzarella is golden and bubbling.

Freezing and defrosting guidelines

Omit the final instruction of grilling for 5 minutes. Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot. Then complete the cooking by grilling for 5 minutes.

See more Gnocchi recipes