Gnocchi Bake with Tomato, Mozzarella and Red Pepper

This easy and delicious Gnocchi Bake with Tomato, Mozzarella and Red Pepper makes a great indulgent vegetarian dinner any night of the week.

This easy and delicious Gnocchi Bake with Tomato, Mozzarella and Red Pepper makes a great indulgent vegetarian dinner any night of the week.
This easy and delicious Gnocchi Bake with Tomato, Mozzarella and Red Pepper makes a great indulgent vegetarian dinner any night of the week.

If you’ve never had Gnocchi before then you’re really missing out. Soft, pillowy, Italian potato dumplings which can be served like your favourite pasta shapes, they go great in a bake. Smothered in melty mozzarella and a rich tomato sauce, this is the perfect way to eat gnocchi.

I used White wine for my sauce, but if you want to avoid alcohol or just don’t have any to hand then chicken or vegetable stock will also work well.

This dish is best served with a hearty green salad on the side, though some garlic bread to mop up the sauce wouldn’t go amiss! I hope you enjoy this recipe – please tag me on instagram if you make it!

Gnocchi Bake with Tomato, Mozzarella and Red Pepper

This easy and delicious Gnocchi Bake with Tomato, Mozzarella and Red Pepper makes a great indulgent vegetarian dinner any night of the week.

Course Main Course, Pasta
Cuisine Italian
Keyword bake, gnocchi, mozzarella, pasta, tomato
Prep Time 5 minutes
Author Carrie Carvalho

Ingredients

  • 500 gram gnocchi
  • 1 red onion, sliced
  • 1 red pepper, sliced
  • 3 garlic cloves, diced
  • 250 gram cherry tomatoes, halved
  • 2 tbsp butter
  • 200 ml white wine can sub chicken or veg stock
  • 125 gram ball of fresh mozzarella
  • 3 tbsp creme fraiche either half fat or regular
  • 1 tbsp fresh chopped basil, plus extra to garnish or sub 1 tsp dried

Instructions

  1. Preheat your grill on medium

  2. Melt the butter in a large frying pan or pot (which can be safely put under the grill) and fry the red onion for about 2 minutes till it starts to soften.

  3. Add the garlic and peppers and stir, then cook for 2 minutes.

  4. Add the tomatoes, season with a little salt and pepper, and allow to cook for about 5 minutes until the tomatoes begin to soften.

  5. Pour over the wine and simmer for 10 minutes.

  6. Meanwhile, cook the gnocchi according to the package instructions.

  7. Stir in the creme fraiche and basil and stir well, then mix in the cooked gnocchi.

  8. Tear up the ball of mozzarella with your fingers and scatter over the gnocchi.

  9. Place under the grill for 5-10 minutes until the cheese is starting to turn golden.

  10. Scatter over some extra fresh basil and serve with a big green salad.

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