RECIPE 14 · OVEN DISHES
Baked tomato & mozzarella gnocchi
Pillowy gnocchi, bubbling tomato sauce and a browned cheese topping make this a relaxed dinner to bring straight to the table. Shelf-stable gnocchi cook in the sauce, saving a separate pot.
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A richer beginning.
Double-concentrated paste makes the sauce rich enough to coat the gnocchi. A little water keeps the bake saucy as the gnocchi absorb moisture.
Let’s cook.
Made with Ace Sabbah double-concentrated tomato paste.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Serves / makes
- 4
Times are approximate. 1 tbsp = 15 ml; 1 tsp = 5 ml. Oven temperatures are for a conventional oven.
Ingredients
2 tbsp olive oil
1 small onion, finely diced
2 garlic cloves, minced
3 tbsp Ace Sabbah double-concentrated tomato paste
400 g canned crushed tomatoes
200 ml water
1 tsp dried oregano
500 g shelf-stable potato gnocchi
100 g baby spinach
150 g grated mozzarella
½ tsp fine salt
¼ tsp black pepper
8 basil leaves
Method
Heat the oven
Heat a conventional oven to 200°C / 400°F. Use a large ovenproof frying pan, or have a 2-litre baking dish ready.
Make the sauce
Warm the oil in the pan and soften the onion over medium heat for 5 minutes. Add garlic for 30 seconds, then paste for 2 minutes. Stir in crushed tomatoes, water, oregano, salt and pepper; simmer for 5 minutes.
Add the gnocchi
Stir in the gnocchi and spinach until the leaves wilt. Transfer to the baking dish if your pan is not ovenproof. Scatter over the mozzarella.
Bake
Bake uncovered for 18–22 minutes, until bubbling, the gnocchi are tender and the top is lightly golden. Rest for 3 minutes, then add basil and serve.
At the stove
Check your gnocchi packet: fresh or frozen varieties can behave differently. This recipe is designed for shelf-stable potato gnocchi.
At the table
A sharp green salad balances the bubbling cheese topping.