Baked Caprese gnocchi
User Reviews
4.6
42 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 -6
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Course
Main Course
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Cuisine
Vegan
Baked Caprese gnocchi
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This baked Caprese gnocchi recipe is crazy good and so easy. Cooked in a ruby red tomato sauce with milky mozzarella and fresh basil it is simply delicious.
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Ingredients
for the tomato and basil sauce
- 2 tablespoons olive oil I used a basil-flavoured one
- 1 red onion finely chopped
- 4 garlic thinly sliced, cloves
- 6 large ripe tomatoes, roughly chopped
- 1/2 cup tomato passata
- 2 bay leaf
- 1 teaspoon sugar optional
- salt to taste
- black pepper to taste
- basil roughly torn, small handful, fresh leaves
For the gnocchi bake
- 1 kg gnocchi boiled in salted water until cooked then drained, ready-made
- 100 g mozzarella cheese cubed
- basil fresh leaves
Instructions
- To make the sauce, heat the olive oil in a large pan then fry the onion until soft and translucent.
- Add the garlic and fry for another 30 seconds before adding the tomatoes.
- Allow the tomatoes to cook until they start to break down then add the passata, bay leaves, sugar, salt and pepper.
- Turn the heat down and allow to gently simmer, covered, for 30 minutes. Add a splash of water if you see the sauce cooking down too much.
- When the sauce is cooked, adjust the seasoning and add the fresh basil.
- Pre-heat the oven (with grill setting) to 220°c.
- Combine the cooked gnocchi with the sauce then add cubes of mozzarella.
- Bake in the pre-heated oven for 10-15 minutes until the cheese has melted.
- Remove and top with fresh basil before serving.
Genuine Reviews
User Reviews
Overall Rating
4.6
42 reviews
Excellent
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