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5 from 5 votes

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.
Prep Time5 mins
Cook Time25 mins
Course: Main Course, Pasta
Cuisine: Italian
Keyword: bake, gnocchi, mozzarella, pasta, tomato
Servings: 4 servings
Calories: 377kcal
Author: Carrie Carvalho


  • Oven safe casserole dish or pan


  • 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


  • Preheat your grill on medium
  • 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.
  • Add the garlic and peppers and stir, then cook for 2 minutes.
  • Add the tomatoes, season with a little salt and pepper, and allow to cook for about 5 minutes until the tomatoes begin to soften.
  • Pour over the wine and simmer for 10 minutes.
  • Meanwhile, cook the gnocchi according to the package instructions.
  • Stir in the creme fraiche and basil and stir well, then mix in the cooked gnocchi.
  • Tear up the ball of mozzarella with your fingers and scatter over the gnocchi.
  • Place under the grill for 5-10 minutes until the cheese is starting to turn golden.
  • Scatter over some extra fresh basil and serve with a big green salad.


Calories: 377kcal | Carbohydrates: 55g | Protein: 14g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 640mg | Potassium: 332mg | Fiber: 5g | Sugar: 5g | Vitamin A: 669IU | Vitamin C: 50mg | Calcium: 216mg | Iron: 5mg