Homemade Tomato and Mozzarella Gnocchi Bake

Ingredients

• 500g (4 cups) potato gnocchi 500g (4 cups) potato gnocchi
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 200g (7 oz) mozzarella cheese, shredded 200g (7 oz) mozzarella cheese, shredded
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 15g
• Fiber: 4g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pot of salted boiling water, cook the gnocchi according to package instructions until they float to the surface. Drain and set aside.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and translucent.
4. 4.
   Add the diced tomatoes, dried oregano, dried basil, salt, and black pepper to the skillet. Cook for about 10 minutes, until the tomatoes have softened and released their juices.
5. 5.
   Add the cooked gnocchi to the skillet and toss gently to coat them in the tomato sauce.
6. 6.
   Transfer the gnocchi and tomato sauce mixture to a baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
7. 7.
   Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and golden brown.
8. 8.
   Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Gnocchi — Be careful not to overcook the gnocchi, as they can become mushy. Follow the package instructions and cook them until they float to the surface of the boiling water.
• Mozzarella cheese — For the best melting results, use fresh mozzarella cheese that is not too watery. Shredding the cheese yourself will also ensure a better texture.

Tips & Tricks

• For a burst of freshness, garnish the dish with freshly chopped basil leaves just before serving.
• Feel free to add some grated Parmesan cheese on top of the mozzarella for an extra layer of flavor.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the tomato sauce.
• To make the dish more substantial, you can add cooked Italian sausage or sautéed mushrooms to the tomato sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Tomato and Mozzarella Gnocchi Bake hot, straight from the oven. It pairs well with a simple green salad dressed with balsamic vinaigrette.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped basil leaves on top of the baked gnocchi. The vibrant green color will contrast beautifully with the red tomato sauce and golden melted cheese.