Baked Gnocchi with Tomatoes and Mozzarella

By: Deborah

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?!!

PREP: 15

COOK: 30

TOTAL: 45

Course: Main

Cuisine: Italian

Servings: 3 people

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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.

KEYWORDS cheese and tomato, comfort food, gnocchi, one pan, oven baked, pasta bake, Roasting Tin recipe books, Rukimini Iyer, vegetarian, winter warmer

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