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Mediterranean gnocchi bake recipe

Mediterranean gnocchi bake recipe

34 ratings

You can't go wrong with a cheesy pasta bake. Make this Mediterranean gnocchi bake for an easy way to feed the family - with quick-cook gnocchi, a simple tomato and basil sauce and plenty of melting mozzarella on top. See method

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 540 calories / serving


  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 400g tin chopped tomatoes
  • 15g fresh basil, stalks finely chopped, leaves picked
  • 1 tsp sugar
  • 2 x 500g packs gnocchi
  • 210g pack mozzarella, drained
  • 100g pack leafy butterhead salad
  • ½ lemon, zested and juiced
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    16g 22%
  • Saturates

    7g 36%
  • Sugars

    10g 11%
  • Salt

    2.9g 48%

of the reference intake
Carbohydrate 81.2g Protein 17.4g Fibre 5.6g


  1. Heat half the oil in a large casserole dish over a medium heat. Fry the onion for 10 mins until softened. Add the garlic and fry for 1 min, then tip in the chopped tomatoes and 200ml water. Season and simmer for 10 mins.
  2. Preheat the grill to high. Stir the basil stalks and half the leaves, 1 tsp sugar and another 150ml water into the sauce. Fold in the gnocchi and simmer for 5 mins until the gnocchi is soft and the sauce has thickened.
  3. Tear the mozzarella over the gnocchi and grill for 5 mins until the cheese is melted and bubbling. Meanwhile, whisk together the remaining olive oil, lemon zest and juice with some salt and pepper. Toss with the salad leaves and serve alongside the gnocchi bake. Top the gnocchi with the reserved basil leaves to serve.

See more Italian recipes

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