Gooey gnocchi bake recipe
This homemade gnocchi pasta bake is a little different to the usual. Make your pasta quickly by using instant mashed potato, then bake topped with your tomato sauce, mozzarella and breadcrumbs for a delicious family dinner.
See method- Serves 4
- 15 mins to prepare and 30 mins to cook
- 503 calories / serving
Ingredients
- 160g pack instant mashed potato
- 1 large egg, lightly beaten
- 80g plain flour, plus extra for dusting
- 500g jar no-added-sugar chunky veg pasta sauce
- 400g tin Italian cherry tomatoes
- 70g pitted black olives with sea salt
- 210g pack reduced-fat mozzarella
- 40g white dried breadcrumbs
- 2 tsp olive oil
- 10g fresh basil leaves
- salad, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 2115kJ 503.0kcal
- Fat
- 17g
- Saturates
- 7g
- Salt
- 2.0g
- Sugars
- 12g
of the Reference intake
Carbohydrate 64.0gProtein 23.1gFibre 6.7g
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- Tip the potato sachets into a large heatproof bowl and mix in 300ml boiling water. Add a pinch of salt and lots of black pepper, then mix in the egg and flour. Knead briefly into a soft pliable dough. Divide into 4.
- Using your hands, lightly roll each piece of dough on a lightly floured surface to make a sausage as wide as your thumb. Use a sharp knife to cut into 3cm pieces. Transfer to a lightly floured tray to keep them separate and prevent them sticking.
- Preheat the oven to gas 7, 220°C, fan 200°C. Bring a pan of water to the boil. Add the gnocchi in 3 batches, cook for 1-2 mins (or until they rise to the top), then remove with a slotted spoon. Transfer to a large, shallow baking dish.
- Meanwhile, tip the pasta sauce into a pan and gently bring to the boil. Stir in the cherry tomatoes, olives and some black pepper.
- Spoon the sauce over the gnocchi and tear over the mozzarella. Mix the breadcrumbs with the oil; sprinkle over the gnocchi. Bake for 15 mins.
- Garnish with basil and serve with salad, if you like.
- See more Pasta bake recipes.
