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Gooey gnocchi bake recipe

18 ratings

This homemade gnocchi pasta bake is a little different to the usual. Make your pasta quickly by using instant mashed potato, then bake topped with your tomato sauce, mozzarella and breadcrumbs for a delicious family dinner. See method

Serves 4
15 mins to prepare and 30 mins to cook
503 calories / serving
Vegetarian

Ingredients

160g pack instant mashed potato
1 large egg, lightly beaten
80g plain flour, plus extra for dusting
500g jar no-added-sugar chunky veg pasta sauce
400g tin Italian cherry tomatoes
70g pitted black olives with sea salt
210g pack reduced-fat mozzarella
40g white dried breadcrumbs
2 tsp olive oil
10g fresh basil leaves
salad, to serve (optional)

Each serving contains

Energy
2115kj
503kcal 25%
Fat
17g 24%
Saturates
7g 35%
Sugars
12g 14%
Salt
2g 34%

of the reference intake
Carbohydrate 64g Protein 23.1g Fibre 6.7g

Method

Tip the potato sachets into a large heatproof bowl and mix in 300ml boiling water. Add a pinch of salt and lots of black pepper, then mix in the egg and flour. Knead briefly into a soft pliable dough. Divide into 4.
Using your hands, lightly roll each piece of dough on a lightly floured surface to make a sausage as wide as your thumb. Use a sharp knife to cut into 3cm pieces. Transfer to a lightly floured tray to keep them separate and prevent them sticking.
Preheat the oven to gas 7, 220°C, fan 200°C. Bring a pan of water to the boil. Add the gnocchi in 3 batches, cook for 1-2 mins (or until they rise to the top), then remove with a slotted spoon. Transfer to a large, shallow baking dish.
Meanwhile, tip the pasta sauce into a pan and gently bring to the boil. Stir in the cherry tomatoes, olives and some black pepper.
Spoon the sauce over the gnocchi and tear over the mozzarella. Mix the breadcrumbs with the oil; sprinkle over the gnocchi. Bake for 15 mins.
Garnish with basil and serve with salad, if you like.

See more Pasta bake recipes.