Oven Baked Gnocchi
25mins
4-6
Vegetarian
Oven Baked Gnocchi
Servings
4–6
Cook Time
25 minutes
All the elements to make a cosy bowl of pasta with a rich tomato and basil sauce, finished with creamy bocconcini for a cheesy finish.
Ingredients
- 2 x 400g cans crushed tomatoes
- 2 tbsp Gewürzhaus Speedy Spaghetti Spice
- 1 tbsp good quality cooking salt
- 2 cloves garlic, finely chopped
- 8 fresh basil leaves (plus extra for garnish)
- 1 kg gnocchi
- 6 cherry tomatoes
- 1 small tub (210g approx.) bocconcini cheese
Directions
- In a medium pot add tomatoes, Speedy Spaghetti Spice, salt, garlic and basil leaves and simmer for 5 minutes. Take off heat and set aside.
- Bring a large pot of water to boil and add your gnocchi. Cook for 2 minutes (or follow packet instructions), drain and set aside.
- Preheat your oven to a high grill setting.
- In a baking tray, layer a third of the tomato sauce. Scatter the gnocchi over the top, gently coating it. Nestle half the bocconcini balls evenly throughout the gnocchi.
- Pour the rest of the tomato sauce over the top, covering evenly. Scatter the rest of the bocconcini and the cherry tomatoes on top and place in the oven.
Grill for approximately 10–15 minutes until cheese has bubbled and melted on the Full-Surface Grill setting for NEFF Ovens.
- Serve with a scattering of fresh basil leaves.
