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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (197g) Recipe makes 4 servings The following items or measurements are not included below: gnocchi |
||
| Calories 165 | ||
| Calories from Fat 97 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.8g | 16% | |
| Saturated Fat 4.7g | 23% | |
| Monounsaturated Fat 4.6g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 25mg | 8% | |
| Sodium 206mg | 8% | |
| Potassium 389mg | 11% | |
| Total Carbohydrate 9.6g | 3% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 5.4g | ||
| Protein 8.7g | 17% | |
Gnocchi & Tomato Bake (With Freezing Instructions)
By: Sarah_Jayne
Aug 7, 2008
This sounds good for anybody looking for a quick and tasty meal. It is vegetarian too which is always great in my books. I originally found this recipe in the September 2008 copy of the BBC Good Food Magazine. The recipe states that the dish can be frozen for up to a month. It says to just defrost and bake in a medium oven for 20 - 30 minutes until piping hot.
SERVES 4
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 red pepper, deseeded and finely chopped
- 1 garlic clove, crushed
- 1 (14 ounce) can chopped tomatoes
- 17 1/2 ounces gnocchi
- 1/2 cup fresh basil, torn
- 4 1/2 ounces fresh mozzarella cheese, torn into chunks
Directions
1
Heat grill / broiler to high.2
Heat the oil in a large frying pan, then soften the onion and pepper for 5 minutes.3
Stir in the garlic, fry for 1 minute, tip in the tomatoes and gnocchi, then bring to simmer.4
Bubble for 10 to 15 minutes, stirring occasionally, until gnocchi is soft and the sauce has thickened.5
Season, stir through the basil, then transfer to a large ovenproof dish.6
Scatter with the mozzarella, then grill / broil for 5 to 6 minutes until the cheese is bubbling and golden.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven > Broil/Grill
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Robin in Kansas
On Oct 6, 2008
Effort=3 Taste=10 I did not use fresh mozzarella (cost) but I will next time. I think it will make the dish absolutely fabulous!
From: Bittersweetened
On Sep 20, 2008
Very nice simple and delicious recipe. I could see many possibilities for adding more seasoning to it. I would definitely recommend more garlic next time. I had a large red pepper so I only used half. Thanks for posting!
From: esmerelda smoot
On Sep 17, 2008
What a delicious and easy recipe! I didn't have any fresh mozzarella on hand so I used a shredded Italian blend. It still turned out great but I know that it would be even better with the fresh. I also subbed a zucchini for the red pepper which added a lot of color. This is a great recipe Sarah, Thank you for sharing!
From: Irmgard
On Aug 14, 2008
I made this for dinner tonight and wow! Is it ever good! I used about 1/2 package of shredded mozzarella instead of buying a ball of cheese and tearing it up and it had a lovely, brown crust of cheese over the top. I have one portion remaining to enjoy for lunch.
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