Baked gnocchi with tomato and mozzarella
Gnocchi baked in tomato sauce under a golden, bubbling layer of mozzarella.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4 people
- Vegetarian
Ingredients
Quantities adjust to the number of servings.
- Olive oil2 tbsp
- Garlic2 cloves
- Chilli flakes (to taste)to taste
- Tinned chopped tomatoes (400 g)2
- Dried oregano1 tsp
- Sugar1 tsp
- Gnocchi1 kg
- Baby spinach75 g
- Mozzarella130 g
- Saltto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Heat the oven to 220 °C.
In an ovenproof frying pan over a medium heat, fry the crushed garlic and chilli in the oil for 30 seconds. Add the chopped tomatoes, oregano, sugar and some salt and simmer for 8 minutes until slightly thickened.
Stir in the uncooked gnocchi and the spinach. If the sauce is very thick, add 100 ml water – the gnocchi soak it up in the oven.
Tear the mozzarella over the top and bake for 12–15 minutes, until the cheese has melted and is golden in patches.