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Gnocchi bake with tomatoes, basil and mozzarella recipe

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


  • 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

  • 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


  1. Preheat a grill to high. Bring a large pan of water to the boil and cook the gnocchi following pack instructions, then drain.
  2. 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.
  3. 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

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