Thursday, 9 July 2009

Tomato Gnocchi Bake

The first time I cooked gnocchi I boiled them for far too long and they went like sticky glue. The trick is to fish them out of the pan one by one when they float to the top of the water.


  • 1 onion, finely chopped

  • 1 tbsp olive oil

  • 1 tin of chopped tomatoes

  • 1 pepper thinly sliced and core removed

  • 1 tsp dried chillis

  • 1 packet (about 500g) of gnocchi

  • pinch of salt

  • 1 tbsp olive oil

  • 30g cheddar cheese, finely grated



  1. Put on a large pan of clean water to boil for the gnocchi. It needs to be deep enough that you can tell the difference between floating and sinking gnocchi.

  2. Fry the onion in the oil for 5 minutes until it becomes soft.

  3. Add the tin of chopped tomatoes, the peppers and the chilli and simmer for 5 minutes.

  4. Pre-heat the oven to 180 degrees.

  5. Add the salt and olive oil to the pan of boiling water and then add the gnocchi.

  6. Let the gnocchi boil for a couple of minutes and then, using a slotted spoon, fish them off the surface as they rise to the top and place in an oven proof dish.

  7. Once you have all the gnocchi out of the pan, add the tomato sauce to the gnocchi and stir well.

  8. Top with grated cheese and bake in the oven for 20 minutes, or until the top is crisp.

Serves 2.

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