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One-pot cheesy tomato and gnocchi bake
- Published: 31 Jul 19
- Updated: 18 Mar 24
Dig into this easy-to-make family meal; it’s a one pot wonder made with gnocchi and the classic tomato, basil and mozzarella flavour combination.
![One-pot cheesy tomato and gnocchi bake](https://www.deliciousmagazine.co.uk/wp-content/uploads/2019/07/Gnocchi-pasta-bake-768x960.jpg)
If you love gnocchi as much as we do, you’ll love our collection of gnocchi recipes.
Ingredients
- 1 tbsp olive oil
- 1 red onion, chopped
- 3 garlic cloves, crushed
- 1 aubergine, cut into 1cm chunks
- 2 sliced mixed peppers
- A large handful of basil leaves and stalks, chopped, plus extra to serve
- 400g tomato passata
- 1 vegetable stock pot
- 400g fresh potato gnocchi
- 2 x 125g balls of mozzarella, drained and sliced
Method
- 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.
- Recipe from July 2019 Issue
Nutrition
- Calories
- 280kcals
- Fat
- 11.6g (6.5g saturated)
- Protein
- 12.1g
- Carbohydrates
- 29g (7.5g sugars)
- Fibre
- 5.9g
- Salt
- 1.2g
delicious. tips
If not serving vegetarians, add a handful of bacon lardons with the peppers and basil, if you like.
Cover and chill the sauce up to 2 days ahead. On the day, simply add the gnocchi and cheese to the sauce and bake as in the recipe.
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Definitely a keeper. So quick and easy to make and very tasty as well. Next time I will probably add more vegetables, something like courgette or mushrooms.
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