This baked gnocchi with tomatoes and mozzarella recipe appeared in the Feast magazine from The Guardian newspaper on 2 March 2024. It's an amalgamation of 2 dishes from Rukimini Iyer's Roasting Tin recipe books. We were on holiday with good friends at the start of May this year and I was given a pile of Feast magazines that had been saved up. There's quite a few recipes I fancy making from a couple of them...this is the first!!
It's delicious...chilli flakes and fennel seeds are a perfect combination and added to soft pillowy gnocchi, sweet burst tomatoes, peppers that still have a bit of crunch, and topped with LOADS of melted mozzarella - what's not to like?!!
Tips
- Gnocchi – if you’re only able to get vacuum packed gnocchi, put it in a large bowl first, then cover it with boiling water and leave it to blanch for 2 minutes, then drain well. Continue with step 2.
- Mozzarella – if you’re not able to get a block of mozzarella cucina, a pack of slices will work well, cut into quarters. Alternatively, use grated mozzeralla – it’ll melt and colour just as well as slices.
- This baked gnocchi with tomatoes and mozzarella is easily adapted if you’re cooking for less or more people.
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How to make this Baked Gnocchi with Tomatoes and Mozzarella
Ingredients
- 500g fresh gnocchi (see Tips)
- 250g cherry tomatoes, halved
- 2 to 3 red or yellow peppers, deseeded and roughly chopped
- 2 tbsp olive oil
- 2 fat cloves garlic, crushed
- 1 tsp chilli flakes
- 1 tsp fennel seeds
- 1 tsp sea salt flakes
- 250g firm mozzarella (look for “mozzarella cucina” on the label), sliced (see Tips)
Instructions
- Heat the oven to 200C/180C fan/gas 6.
- Put the gnocchi into a large roasting tin or casserole, add the cherry tomatoes, peppers, oil, garlic, chilli flakes, fennel seeds and salt, and mix well to coat. Top evenly with the sliced mozzarella, then transfer to the oven and roast for 30 minutes, until the cheese is crisp, golden brown and bubbling. Serve hot.
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Baked Gnocchi with Tomatoes and Mozzarella
Ingredients
- 500 g (1.1 lb) fresh gnocchi (see Notes)
- 250 g (8.8 oz) cherry tomatoes halved
- 2 to 3 red or yellow peppers deseeded and roughly chopped
- 2 tbsp olive oil
- 2 fat cloves garlic crushed
- 1 tsp chilli flakes
- 1 tsp fennel seeds
- 1 tsp sea salt flakes
- 250 g (8.8 oz) firm mozzarella (look for “mozzarella cucina” on the label) sliced (see Notes)
Instructions
- Heat the oven to 200C/180C fan/gas 6.
- Put the gnocchi into a large roasting tin or casserole, add the cherry tomatoes, peppers, oil, garlic, chilli flakes, fennel seeds and salt, and mix well to coat. Top evenly with the sliced mozzarella, then transfer to the oven and roast for 30 minutes, until the cheese is crisp, golden brown and bubbling. Serve hot.
Notes
- Gnocchi – if you’re only able to get vacuum packed gnocchi, put it in a large bowl first, then cover it with boiling water and leave it to blanch for 2 minutes, then drain well. Continue with step 2.
- Mozzarella – if you’re not able to get a block of mozzarella cucina, a pack of slices will work well, cut into quarters. Alternatively, use grated mozzeralla – it’ll melt and colour just as well as slices.
- This baked gnocchi with tomatoes and mozzarella is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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