I hold my hands up. I've not successfully made homemade gnocchi yet. I admit I only tried a couple of times years ago and when It didn't taste as good as I thought it should I immediately gave up.
This isn't a story about how I've spent the last few weeks perfecting the skill of gnocchi making. I'm sorry if that was what you were hoping for. I may try again sometime. I do think fresh gnocchi is far superior when served straight up with a sauce, but shop bought gnocchi is perfect if you want to fry it until it turns into crisp little potato parcels to serve with a meal or when you want to throw together a quick but substantial bake.
I've made gnocchi bakes before. One of my favourites is a tomato and aubergine (eggplant) gnocchi bake which is topped with oozing mozzarella (equally good with melty vegan mozzarella). It's utterly delicious. I also make a simple tomato and basil gnocchi bake which I can also highly recommend.
This is the first time I've made an oaty crumble topping for a gnocchi bake and it worked rather well. The gnocchi was fried until crisp, coated in a rich tomato sauce, topped with cheesy crumble topping then baked until golden and crisp. I served it with tenderstem broccoli and baby potatoes. Everyone really enjoyed it.
This dish can be made with dairy or vegan cheese. I like Violife dairy free cheddar which is made with coconut milk and melts wonderfully as well as having a good flavour, but if you're vegetarian make it with a good strong cheddar and butter instead of dairy free spread. There's not a lot of difference in the flavour either way. The cheddar just has a more mature flavour. Your choice.
I created this recipe for Hamlyns of Scotland (who produce porridge oats) for a leaflet they created for the Royal Highland Show. There were also recipes from Foodie Quine, A Mummy Too and Scottish Mum.
Tomato Gnocchi Bake with Cheesy Oat Crumble (vegan)
A simple gnocchi bake with a rich tomato sauce and a cheesy oat topping. A great family dish that can be made for a vegetarian or vegan diet. I like to serve it with tenderstem broccoli and new potatoes.
- 1 tbsp olive oil (plus extra to saute the gnocchi)
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 2 x 400g tins chopped tomatoes
- 4 tbsp red wine
- 4 tbsp tomato puree
- 1 tbsp sugar
- a handful of fresh basil, chopped
- a good grinding of salt and pepper
- 2 x 400g packs fresh gnocchi
- 200g plain flour
- 200g dairy free spread (or butter)
- 100g Hamlyns Scottish Porridge Oats
- 100g dairy free cheddar (or a strong cheddar), grated
1. Saute the onion and garlic in olive oil until soft and translucent.2. Add the chopped tomatoes, tomato puree, sugar and wine. Simmer gently for 15- 20 minutes until reduced. Once the sauce is ready stir in the basil and season to taste.3. While the sauce is cooking, saute the gnocchi in a little olive oil until crisp and golden.4. Heat the oven to 200c/180c fan/400f/gas mark 6.5. Next you need to make the crumble. Add the flour, oats, dairy free spread (or butter), salt and pepper to a bowl and rub them together with your fingertips until they form into a crumble. Mix in the grated cheese.6. Mix the gnocchi into the tomato sauce, the pour it into one large or 4 small ovenproof dishes, top with the crumble mixture and bake for 15 minutes until crisp and golden.7. Serve with steamed potatoes and vegetables.8. Enjoy!Total time:
Yield: Serves 4
If you like this bake, try my Tomato, Mushroom & Aubergine Gnocchi Bake.
Disclosure: This recipe was commissioned for a recipe leaflet by Hamlyns of Scotland.