21 May 2014

Tomato and Basil Gnocchi Bake - National Vegetarian Week

 

It's day three of National Vegetarian Week and I have another recipe for you.

Tomato and Basil Gnocchi Bake.

I believe it's possible to make fresh gnocchi really easily, however on the two occasions I've made it, I've not been impressed with the results.  Maybe I just need the right recipe. So, when I make a gnocchi bake I use shop brought gnocchi.

For this bake, I make a fresh tomato and basil sauce, then I lightly fry the gnocchi, which gives it a great texture. I mix the gnocchi with the sauce and top it with fresh mozzarella and more basil, then pop it in the oven until the mozzarella has melted.



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Tomato and Basil Gnocchi Bake
Lightly fried gnocchi coated in a rich fresh tomato and basil sauce and baked topped with fresh mozzarella.
Ingredients
  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • 1 onion, chopped
  • 400g tin chopped tomatoes
  • 3 tbsp tomato puree
  • ½ glass red wine
  • a handful of fresh basil
  • a good grinding of salt and pepper
  • 1 tbsp olive oil
  • 2 packets of ready made gnocchi
  • 1 ball fresh mozzarella
Instructions
1. Saute the onion and garlic in the olive oil until the onion is soft and translucent.2. Add the tomatoes, tomato puree and wine and cook gently for 20 minutes. Season with salt and pepper and add some roughly torn fresh basil.3. Pre-heat the oven to 200c/180 c fan/gas mark 6. 4. Gently fry the gnocchi in a frying pan until golden and starting to crisp. Mix with the sauce and pour into an ovenproof dish.5. Top the gnocchi with slices of mozzarella and some more torn basil and bake for 20 minutes until the mozzarella has melted and is starting to turn golden.6. Serve with garlic bread and a side salad.7. Enjoy!
Details
Total time:
Yield: Serves 3-4 



Veggie Recipe of the Day


Labneh with Olive Oil and Za’atar

from the Lemon Bowl 

****************** 

 

Catch up on my other posts for veggie week:

 

22 comments:

  1. this looks so yummy and quite simple - I love gnocchi in a bake but I think I have fried it before adding the sauce - sounds a great idea - am loving your national vegetarian week posts

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    1. Thanks Johanna, as usual simple family meals :)

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  2. I love the sound of this dish. I didn't have much success with my one attempt to make gnocchi from scratch either. I'm eager to try again but it's one of those 'when I get round to it' things!

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    1. Same here Laura. I will definitely try again. Maybe not on a week night though.

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  3. Ooh yes please Jac. I'll have a bowl of this for lunch. I remember making gnocchi as a teenager once and they were really good. For some reason I've never tried again.

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    1. Oh you should especially if you have the touch for making it. I seem not to have that such!

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  4. I've just printed out the recipe - sounds SO good!
    Mary

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  5. I have never made gnocchi before and I keep meaning to get round to making some sweet potato gnocchi and this has just reminded me. It looks delicious.

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    1. Oh yes, please do. That sounds amazing!

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  6. We love a gnocchi bake in this house... I made a similar one with spinach once that went down a treat. Shop bought gnocchi is one of my hero items for a super quick weeknight supper. The boys love it and it's so simple to transform into something delish with a tasty but simple sauce. Long live veggie week!

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  7. Funnily enough, I've never really had gnocchi. I've tried bites from other people's plates in restaurants and then afterwards forget all about them again. Mental note: Must. Buy. Gnocchi. Do you have any brand recommendations?

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    1. Hehe, yes you must try it again. Fresh is always good, but if you use bought, I would lighly fry it for a roast potato effect. They aren't as light or fluffy as fresh, but still good.

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  8. Loving these VeggieWeek recipes - tons of inspiration!

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  9. I made your divine dish & used fresh Buffalo mozzarella in here,...divine! x

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  10. Always good to get another gnocchi recipe - this is so fresh sounding with your homemade sauce. I make my own gnocchi occasionally (although quality bought from a deli is the go-to, tbh). I have done gnocchi with a ricotta base, semolina base and potato base - all with different uses (e.g. fried, poached, baked, sauced differently) and add-ins (nettles, sorrel, spinach, olives). I have to be in the right mood to make it but rolling it off a fork is quite meditative. I learned gnocchi making at a class in Italy ages ago, with the aid of copious glasses of Prosecco. Which may the key :-) try Prosecco next time

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    1. Oh well them I shall be trawling your blog for gnocchi tips and recipes with a glass of Prosecco in my hand Kellie. I am being serious by the way!

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x