Simple Baked Gnocchi

A fellow Fair Fooder, Shell, shared this recipe when we first started stocking fresh gnocchi. It took us 6 months to get around to trying it, which is 6 whole months we were missing out on its magical simplicity.

Ingredients

1 tbsp olive oil

800g tinned tomatoes, crushed or chopped

1 brown onion, halved

salt

pepper

75g butter

Handful of basil (optional)

500g gnocchi

125g mozzarella, cut or torn into bite-sized pieces

 

Method

A fellow Fair Fooder, Shell, shared this recipe when we first started stocking fresh gnocchi. It took us 6 months to get around to trying it, which is 6 whole months we were missing out on its magical simplicity. It’s perfect for a weeknight when chopping feels like far too much effort. Thanks Shell! 

 

Simple Baked Gnocchi

Serves two generously 

In a large pot over medium heat place tinned tomatoes, onion and butter. Allow to simmer gently for 40 mins. When 40 mins is up, fish out the onion, season with salt and pepper and add basil.

Preheat oven to 180 degrees. 

Put gnocchi into a medium (1 ltr is perfect) baking dish. Pour sauce over the gnocchi and dot with the mozzarella. Bake for about 30 mins until the cheese is golden on top. Garnish with some whole basil leaves.

This dish is excellent as is, but a green salad of shaved fennel, chopped parsley and cucumber with a simple dressing* is a great accompaniment! 

*olive oil, sherry vinegar, seeded mustard, salt and pepper – shaken in a jar! 

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