Gnocchi & tomato bake

A comforting veggie main packed with rich Italian flavours

  • Prep:5 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 285
  • fat 7g
  • saturates 3g
  • carbs 50g
  • sugars 8g
  • fibre 4g
  • protein 10g
  • salt 1.64g


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 red pepper, deseeded and finely chopped
  • 1 garlic clove, crushed
  • 400g can chopped tomatoes
  • 500g pack gnocchi
  • handful basil leaves, torn
  • half a 125g ball mozzarella, torn into chunks


You can freeze the bake for up to a month – just defrost and bake in a medium oven for 20-30 mins until piping hot.


  1. Heat grill to high. Heat the oil in a large frying pan, then soften the onion and pepper for 5 mins. Stir in the garlic, fry for 1 min, tip in the tomatoes and gnocchi, then bring to a simmer. Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened. Season, stir through the basil, then transfer to a large ovenproof dish.

  2. Scatter with the mozzarella, then grill for 5-6 mins until the cheese is bubbling and golden.

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