Best Gnocchi Tomato Bake With Freezing Instructions Recipes

ONE-POT CHEESY TOMATO AND GNOCCHI BAKE

Steps:

• 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.

GNOCCHI & TOMATO BAKE

Steps:

• Heat grill to high. Heat 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.
• Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g gnocchi, then bring to a simmer.
• Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
• Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.
• Scatter with torn chunks of half a 125g mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden.

GNOCCHI & TOMATO BAKE (WITH FREEZING INSTRUCTIONS)

Steps:

• Heat grill / broiler to high.
• Heat the oil in a large frying pan, then soften the onion and pepper for 5 minutes.
• Stir in the garlic, fry for 1 minute, tip in the tomatoes and gnocchi, then bring to simmer.
• Bubble for 10 to 15 minutes, stirring occasionally, until gnocchi is soft and the sauce has thickened.
• Season, stir through the basil, then transfer to a large ovenproof dish.
• Scatter with the mozzarella, then grill / broil for 5 to 6 minutes until the cheese is bubbling and golden.
• This dish can be frozen for up to a month. Just defrost and bake in a medium oven for 20 - 30 minutes until piping hot.

SHEET PAN GNOCCHI AND TOMATOES

Steps:

• Preheat oven to 425 degrees. Brush a large sheet pan with olive oil.
• In a large bowl, toss together gnocchi, tomatoes, pesto, Parmesan cheese, Italian seasoning, red pepper flakes, and salt and pepper until combined.
• Spread gnocchi mixture in an even layer on the prepared sheet pan. Bake for 20-25 minutes, stirring once halfway through baking time, until gnocchi is golden brown and tender.
• Serve immediately, topped with additional Parmesan cheese and fresh basil, if desired.

CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA

Steps:

• Heat the broiler with a rack about 6 inches from the heat source.
• In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
• Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
• Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.