Baked Gnocchi
This is essentially a gnocchi version of a margarita pizza: crispy gnocchi, melted mozzarella and a rich tomato sauce. It’s a real winner!
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 220°C/200°C fan.
Step 2
Tip the gnocchi into a large bowl and cover with a kettleful of boiling water, leave to stand for 2 minutes, then drain.
Step 3
Meanwhile, add the cherry tomatoes, tinned cherry tomatoes, dried oregano, garlic puree, olive oil a pinch of chilli and some salt to a large, deep sided roasting tin or oven-proof dish. Pour in the blanched gnocchi and stir everything together.
Step 4
Tear the mozzarella into bite-size pieces and press into the gnocchi mixture. Cook for 25 minutes, until golden and bubbling.
Step 5
Once the cooked, give the whole dish a good stir, squashing the tomatoes as you go, until you have an oozy cheesy-tomato sauce. Taste to check seasoning and adjust as needed.
Step 6
Divide the baked gnocchi between the plates and scatter over the basil leaves.
- Ingredients
- Based on 4 servings
-
30g Basil Leaves, roughly torn 1x Sainsbury's Fresh Packed Basil 30g -
2 tsp Lazy Chopped Garlic 1x Very Lazy Chopped Garlic 200g -
1kg Gnocchi 2x Sainsbury's Fresh Gnocchi 500g -
1 tsp Dried Oregano 1x Sainsbury's Oregano 12g -
1 tbsp Olive Oil 1x Sainsbury's Olive Oil 1L -
300g Mozzarella Cheese 2x Sainsbury's Mozzarella Cheese 150g -
400g Cherry Tomatoes on the Vine, picked from the vine 1x Sainsbury's Vittoria Cherry Vine Tomatoes, Taste the Difference 400g -
400g Tinned Cherry Tomatoes 1x Sainsbury's Italian Pomodorini Cherry Tomatoes in rich tomato juice, Taste the Difference 400g -
1 pinch Crushed Chilli Flakes 1x Sainsbury's Crushed Chillies 32g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g