Margherita Gnocchi Bake

Warming squishy gnocci with a hint of chilli. Perfect for autumn.

Ingredients

Tomato sauce

• 1 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 1 tbsp tomato puree

• 1/4 tsp chilli flakes (optional)

• 200g cherry tomatoes, halved

• 400g can chopped tomatoes

• 200ml vegetable stock

• 1 tsp sugar

• 1 tsp balsamic vinegar

• 20g basil, roughly chopped

Gnocci

• 500g gnocchi

• 1 tbsp mixed herbs

• 20g basil, roughly chopped

• 125g mozzarella, torn
  

Method

1. Pre-heat oven to 220ºC.

2. Heat the oil in a large oven-proof pan.

3. Add the onion and fry until softened.

4. Add the garlic, tomato puree, and chilli flakes and cook for 30 seconds or until it smells fragrant.

5. Pour in the chopped tomatoes, half the cherry tomatoes, stock, sugar, and vinegar and stir to combine.

6. Season with salt and black pepper and bring up to the boil.

7. Simmer for 5 mins or until the sauce has slightly thickened.

8. Add the gnocchi and half of the basil and stir to combine.

9. Bring to a simmer, top with the cherry tomatoes cut side facing up, the torn mozzarella, a drizzle of oil and a sprinkling of mixed herbs.

10. Bake in the oven for 25 mins until the gnocchi is soft.