Gnocchi bake with tomatoes, basil and mozzarella recipe
Freeze this winter warmer before adding the cheese, and then save it for later
See method- Serves 4
- 20 mins to cook
- 484 calories / serving
- Freezable
Ingredients
- 2 x 500g packs fresh gnocchi
- 1tbsp basil oil
- 1 garlic clove, chopped
- 500g carton sieved passata
- 220g pack Tesco Finest piccolo cherry tomatoes on the vine
- large handful basil leaves
- 1 x 125g pack mini mozzarella pearls, halved
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Shop ingredientsEach serving contains
- Energy
- 2045kJ 484.0kcal
- Fat
- 10g
- Saturates
- 5g
- Salt
- 3.0g
- Sugars
- 11g
of the Reference intake
Carbohydrate 82.2gProtein 14.2gFibre 5.9g
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Method
- Preheat a grill to high. Bring a large pan of water to the boil and cook the gnocchi following pack instructions, then drain.
- Meanwhile, heat the basil oil in a frying pan and cook the garlic briefly before stirring in the passata, cherry tomatoes and basil leaves. Cook for 3-4 minutes to heat through and then add the cooked gnocchi.
- Spoon the gnocchi mixture into a large ovenproof dish and scatter over the mozzarella cheese. Grill for 5 minutes or until the mozzarella is golden and bubbling.
- See more Gnocchi recipes
Freezing and defrosting guidelines
Omit the final instruction of grilling for 5 minutes. Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot. Then complete the cooking by grilling for 5 minutes.
