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Caprese Gnocchi Bake |
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| Serves 4 |
Prep 5 mins |
Cooking 40 mins |
Easy |
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My rating |
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Ingredients |
400g cherry tomatoes
100g passata
1 garlic clove (optional)
2 tbsp olive oil
10g basil
450g fresh gnocchi
125g ball mozzarella (drained weight),torn
30g parmesan or vegetarian alternative, grated
4 tsp basil pesto ( vegetarian if needed)
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For the pesto:
20g basil leaves
13g toasted pine nuts
13g grated parmesan
2 tbsp olive oil
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Blitz the tomatoes, passata,
garlic, oil, basil,½ tsp salt and some black pepper in a
blender until smooth.
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Tip the gnocchi into an
ovenproof dish, pour over the sauce, then scatter over the
mozzarella and parmesan. Dollop over the pesto.
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If chilling or freezing for
later, cover tightly. Will keep chilled for up to three
days, or frozen for up to three months. Defrost overnight
in the fridge before continuing.
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Heat the oven to 200C/180C
fan/ gas 6, then bake for 35-40 mins, uncovering/covering halfway
through, or until bubbling and golden brown.
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DAILY
DINNERS 
