Caprese gnocchi bake
- Suzanne Mulholland
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Serves 4
Easy
Prep: 5 mins
Cook: 35 mins - 40 mins
A star rating of 4.7 out of 5.21 ratingsRate
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Make this easy gnocchi bake with sweet cherry tomatoes, then finish with mozzarella and pesto – prep and freeze it ahead for a quick meal
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Ingredients
Nutrition
Units:
MetricUS
-
440g cherry tomatoes
-
100g passata
-
1 garlic clove
-
2 tbsp olive oil
-
10g basil
-
500g fresh gnocchi
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125g ball mozzarella
(drained weight), torn
-
30g parmesan
grated
-
4 tsp basil pesto
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Nutrition: Per serving
- kcal418
- fat17g
- saturates7g
- carbs48g
- sugars6g
- fibre5g
- protein14g
- salt1.56g
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Method
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step 1
Blitz the tomatoes, passata, garlic, olive oil, basil, ½ tsp salt and some black pepper in a blender until smooth. Tip the gnocchi into an ovenproof dish, pour over the sauce, then scatter over the mozzarella and parmesan. Dollop over the pesto. If chilling or freezing for later, cover tightly. Will keep chilled for up to three days, or frozen for up to three months. Defrost overnight in the fridge before continuing.
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step 2
Heat the oven to 200C/180C fan/gas 6 and cook the bake for 35-40 mins (uncovering halfway through), or until bubbling and golden brown.
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A star rating of 4.7 out of 5.21 ratings
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