Baked Gnocchi with Tomato & Mozzarella

Ingredients

• 2 x 500g packets Potato gnocchi, shelf-stable, not frozen
• 700g bottle Tomato passata
• 250g Cherry tomatoes, halved
• 2 tbsp Olive oil
• 3 cloves Garlic, crushed
• 1 tsp Dried oregano
• 1 cup (250ml) Water
• 250g Mozzarella, grated or torn
• small handful Basil leaves
• Salt and black pepper

You’ll need: 23 x 33cm baking dish

Method

1. 1

   Heat the oven to 200°C (180°C fan). In a 23 x 33cm baking dish, stir together the passata, oil, garlic, oregano, water, salt and pepper.

2. 2

   Add the gnocchi and cherry tomatoes and stir to coat, so every piece is covered in sauce.

3. 3

   Cover tightly with foil and bake for 20 minutes, stirring once halfway.

4. 4

   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.

5. 5

   Rest for 3 minutes, then scatter with the basil.