May 2, 2013

Gnocchi & Tomato Bake

Gnocchi & Tomato Bake

I’ve never been a gnocchi fan. There. I’ve said it. In all honesty: I think it’s the most boring food in the world. But my son, well, the kid loves all things even remotely related to Italian food. If it as much as looks Italian, he’ll eat it.

Gnocchi isn’t something I’d want to make myself. Granted, home-made does taste somewhat better, but I still find it boring. So now and then I just grab some gnocchi at the supermarket, sigh a deep sigh and get to it.

This is one of my son’s favourite dishes: gnocchi added to a tomato, pepper, onion and garlic sauce with lots of fresh herbs and mozzarella. Even I like it this way, which is saying a lot.

 

Ingredients:

2 pounds gnocchi
2 small onions
2 small red bell peppers
2 garlic cloves
2 14oz/400gr cans diced tomatoes
1/2 tsp dried oregano
handful fresh basil
9oz/250gr mozzarella
salt and pepper to taste
2 tbsp olive oil

 

Directions:

Wash the peppers and finely chop both the peppers and onions.
Gnocchi & Tomato Bake

The gnocchi. They do look fun for such flavourless little balls.
Gnocchi & Tomato Bake

Heat the oil and sauté the peppers and onions for 5 minutes, until soft. Add the garlic and cook for another minute.
Gnocchi & Tomato Bake

Add the diced tomatoes.
Gnocchi & Tomato Bake

Season with salt and pepper to taste and stir in the dried oregano. Maybe a splash of hot sauce?
Gnocchi & Tomato Bake

Add the gnocchi.
Gnocchi & Tomato Bake

Stir until it’s all coasted with sauce.
Gnocchi & Tomato Bake

Simmer for 10 to 15 minutes, until the gnocchi is soft and tender.
Gnocchi & Tomato Bake

Slice the mozzarella.
Gnocchi & Tomato Bake

Transfer the gnocchi to a casserole.
Gnocchi & Tomato Bake

Tear up the basil.
Gnocchi & Tomato Bake

Stir the basil into the mix.
Gnocchi & Tomato Bake

Top the casserole with the sliced mozzarella. Place it underneath a hot broiler or grill until the cheese melts.
Gnocchi & Tomato Bake

 
I know that gnocchi is generally served as a main dish, but we only eat it as a side-dish… paired with a juicy, grilled steak and green salad.
 

One of the most tasteless foods transformed to something even I like. Not bad, I say.
Gnocchi & Tomato Bake

Recipe adapted from BBC GoodFood.

 

Gnocchi & Tomato Bake
Ingredients
    2 pounds gnocchi
    2 small onions
    2 small red bell peppers
    2 garlic cloves
    2 14oz/400gr cans diced tomatoes
    1 tsp dried oregano
    handful fresh basil
    9oz/250gr mozzarella
    salt and pepper to taste
    2 tbsp olive oil

Directions
    Wash the peppers and finely chop both the peppers and onions. Heat the oil and sauté the peppers and onions for 5 minutes, until soft. Add the garlic and cook for another minute. Add the diced tomatoes and season with salt and pepper to taste and stir in the dried oregano. Maybe a splash of hot sauce?

    Add the gnocchi and stir until they’re all coated. Simmer over low heat for 15 minutes, until the gnocchi is soft and tender. Slice the mozzarella and transfer the gnocchi to a casserole. Tear up the basil and add it to the casserole. Top with the sliced mozzarella and place under a hot broiler or grill until the cheese melts.

Meal type: Main Course, side-dish
Servings: 4 to 6
Copyright: © kayotickitchen.com

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    21 Comments »

    1. 1

      This looks heavenly! I can’t wait to try it! Maybe this weekend :-)

      Stacey on May 2, 2013 @ 7:00 pm Reply
    2. 2

      What a creative way to use gnocchi and looks delicious!

      Bree {Skinny Mommy} on May 2, 2013 @ 7:17 pm Reply
    3. 3

      I have found that sauteing gnocchi in butter after boiling really helps with their flavor and texture!

      Gwen on May 2, 2013 @ 11:21 pm Reply
    4. 4

      I will have to try this. We like gnocchi in our house. I second Gwen, saute it in butter until a light golden brown and a little crispy but then go a step farther and add Parmesan cheese and a black pepper. Yum! Or you can do a brown butter, sage and shallot sauce to go over it. That’s my absolute favorite way of eating gnocchi.

      Jacqui on May 3, 2013 @ 1:07 am Reply
    5. 5

      Hmmm Ik ga een poging doen ik lust alles wel maar zoontje 1,5 is momenteel kieskeurig!

      Sharmayne on May 3, 2013 @ 8:57 am Reply
    6. 6

      It’s just really not for me. When you sautee it, and especially when you add some garlic, lots of seasoning and fresh herbs, it’s definitely more edible… but it’s still a food my son enjoys way more than I do :)

      Kay on May 3, 2013 @ 10:08 am Reply
    7. 7

      Looks wonderful! I’m putting this on my to bake list.
      I was never a big gnocchi fan myself, but then i made it with ricotta cheese as a base instead of potato and that made all the difference. I find the potato based ones way too dense.
       

      Erinna on May 4, 2013 @ 1:31 pm Reply
    8. 8

      I like gnocchi in a tomato sauce like this, too, but I haven’t made it in a very long time. Thanks for reminding me about this really nice way to spice up those bland little balls of potato and flour!

      Lana @ Never Enough Thyme on May 6, 2013 @ 2:33 pm Reply
    9. 9

      This looks delicious. Can’t wait to try it.

      Nicole Waterman on May 7, 2013 @ 12:22 pm Reply
    10. 10

      I never had Gnocchi but always wanted to try them and did your recipe today. I made it without peppers (never liked them) and a bit too hot if you ask me but it was fabulous. Will definitly do it again. And the good thing: I made it all in one dish. So awesome. Thank you.

      Steffi on May 11, 2013 @ 8:17 pm Reply
      1. But bell peppers aren’t hot! :)

        Kay on May 11, 2013 @ 8:26 pm Reply
        1. Oh no, I meant I do not like peppers at all and I did season my dish with too much hot sauce so the whole sauce was really hot :)

          Steffi on May 11, 2013 @ 11:16 pm Reply
          1. Gotcha! Ilike my dishes really hot but this one only needs a very small kick :)

            Kay on May 12, 2013 @ 1:40 am
    11. 11

      Kate,
      I make home made gnocci all the time..we make a vodka shrimp tomato sauce and then you take some of the tomato sauce and mix it with the cooked gnocci.
      You start with some rucola (rocket leaves) mixed with some olive oil, some gnocci and than you add the vodka tomato shrimps on top and add a little parmezan sprinkle to finish of..now u tell me whats dull about it ;)

      vanessa on May 15, 2013 @ 8:54 pm Reply
      1. Ohhh vodka shrimp tomato sauce! Now that makes gnocchi sound a heck of a lot more interesting all of a sudden :)

        Kay on May 28, 2013 @ 4:57 pm Reply
    12. 12

      sorry..slip of the keybord i meant to say Kay!!

      vanessa on May 15, 2013 @ 8:55 pm Reply
    13. 13

      I’m going to layer cottage cheese between layers.  I also added mushrooms! I can’t wait for this amazing casserole dish.  Great job!!!!

      Rhea on Jun 2, 2013 @ 12:39 am Reply
    14. 14

      I’m trying this tomorrow with mushroom ravioli instead. (Couldn’t find gnocci in the store.) It sounds super yummy!

      Brynn on Jan 4, 2014 @ 3:01 am Reply
    15. 15

      If your gnocchi has no flavor try making your own. It can be a very delicate and delicious meal with just butter! This looks fantastic.

      Felicity on Jan 23, 2014 @ 6:53 am Reply
    16. 16

      Do you cook the gnocchi first? I have frozen Gnocchi

      Amy on Oct 8, 2014 @ 10:41 pm Reply
    17. 17

      Hi there,
      first of all I must say I am a huge Gnocchi fan!!! For that reason I was very excited when I came across this recipe on pinterest. I had pinned it for several months but haven’t had the chance to make it until today. It’s in the oven right now and it already looks and smells delicious! Thank you for sharing this with us!
      Best wishes all the way from Germany,
      Jasmin

      Jasmin on Aug 1, 2015 @ 7:20 pm Reply

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