After making gnocchi for the first time a few weeks ago, I’m kind of hooked. This time I didn’t go the whole hog by making my own gnocchi, I just used a packet of the pre-made stuff. Honestly, home-made gnocchi is way better, but it takes quite a while to make – so it’s totally up to you which you go for. I’d like to make my own again in the future, but I’d be lying if I said it will become a regular event in my kitchen.
If you want a quick dinner recipe, shop-bought is the way to go. Then you just need to add simple, classic Italian flavours to transform your gnocchi into something that’s part pizza, part pasta bake – pizza baked gnocchi! Start with a simple tomato sauce, add your gnocchi, and then top it with some (…lots of…) mozzarella and whatever pizza toppings you fancy, and you end up with a rich gnocchi bake with all the flavours of your favourite pizza. I went for tomatoes and mushrooms, but you can mix it up with whatever you like. My other favourite pizza toppings are red pepper, black olives and sweetcorn, so I might try those next.
This baked gnocchi just looks so perfect when it comes out of the oven, just like the top of a pizza…
You really can’t beat gooey, melty mozzarella! And then you dig in…
I literally have no words.
Serve this alongside a salad or some garlic bread and you’ve got yourself a really easy dinner that will please everyone.
(seriously, if you know someone who wouldn’t like this… just give up. They’re past helping)
- 1tbsp oil
- 3 cloves garlic, minced
- 1/2 onion, sliced or diced
- 1/2 tsp dried thyme
- 250g passata
- 2tbsp tomato purée
- 150ml vegetable stock
- Black pepper
- 500g gnocchi
- 150g mozzarella, grated
- A selection of your favourite pizza toppings – I used some sliced mushrooms and some halved cherry tomatoes
- Fresh herbs, for serving (I used chives, but basil or parsley would work well too)
- Preheat the oven to 200°C (Gas Mark 6 / 400°F).
- Heat the oil in a large saucepan, and cook the garlic and onion over a medium-low heat for a few minutes, until soft. Add the dried herbs, passata, tomato purée, stock and plenty of black pepper, and bring to a simmer. Add the gnocchi, and cook for a few minutes.
- Transfer the gnocchi and sauce to a baking dish measuring around 8 x 6 inches. Top with plenty of grated mozzarella, and then add your pizza toppings. Add a bit more black pepper if desired. Bake for 20-25 minutes, until the cheese is melty and slightly browned.
- Serve topped with plenty of fresh chives.