Baked Gnocchi with Tomato & Mozzarella
Shelf-stable gnocchi baked straight in a garlicky tomato sauce under melted mozzarella, with no boiling needed.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 4
- Ingredients
- 10
- Effort
- Easy
Ingredients
- 2 x 500 g packets (1 lb 1½ oz) Potato gnocchi, shelf-stable, not frozen
- 700 g bottle (1 lb 8½ oz) Tomato passata
- 250 g (9 oz) Cherry tomatoes, halved
- 2 tbsp Olive oil
- 3 cloves Garlic, crushed
- 1 tsp Dried oregano
- 250 ml (1 cup + 1 tbsp) Water
- 250 g (9 oz) Mozzarella, grated or torn
- small handful Basil leaves
- Salt and black pepper
You’ll need: 23 x 33cm (9 x 13 in) baking dish
Method
Heat the oven to 200°C (400°F), or 180°C (350°F) fan. In a 23 x 33cm (9 x 13 in) baking dish, stir together the passata, oil, garlic, oregano, water, salt and pepper.
Add the gnocchi and cherry tomatoes and stir to coat, so every piece is covered in sauce.
Cover tightly with foil and bake for 20 minutes, stirring once halfway.
Remove the foil, scatter with the mozzarella and bake for 12–15 minutes more, until the cheese is golden and bubbling and the gnocchi is soft all the way through.
Rest for 3 minutes, then scatter with the basil.
Storage
Fridge up to 2 days in a sealed container. Reheat with a splash of water until piping hot all the way through.
