Gnocchi & Tomato Bake (With Freezing Instructions) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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.
7. This dish can be frozen for up to a month. Just defrost and bake in a medium oven for 20 - 30 minutes until piping hot.
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