Gnocchi Tomato Bake With Freezing Instructions Food

GNOCCHI & TOMATO BAKE

Steps:

• Heat grill to high. Heat 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.
• Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g gnocchi, then bring to a simmer.
• Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
• Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.
• Scatter with torn chunks of half a 125g mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden.

GNOCCHI & TOMATO BAKE (WITH FREEZING INSTRUCTIONS)

Steps:

• Heat grill / broiler to high.
• Heat the oil in a large frying pan, then soften the onion and pepper for 5 minutes.
• Stir in the garlic, fry for 1 minute, tip in the tomatoes and gnocchi, then bring to simmer.
• Bubble for 10 to 15 minutes, stirring occasionally, until gnocchi is soft and the sauce has thickened.
• Season, stir through the basil, then transfer to a large ovenproof dish.
• Scatter with the mozzarella, then grill / broil for 5 to 6 minutes until the cheese is bubbling and golden.
• This dish can be frozen for up to a month. Just defrost and bake in a medium oven for 20 - 30 minutes until piping hot.

STEAK & GNOCCHI BAKE

Steps:

• Cut 6 sheets of foil (8x12) and spray with nonstick cooking spray.
• Preheat to 450°F.
• Cook gnocchi according to package directions, and drain.
• Gently combine prepared gnocchi and mushrooms in a medium bowl.
• Cut steak across the grain into 1/8-inch slices and season to taste with salt and pepper.
• Combine steak sauce, cheese, butter, and mustard in small bowl.
• Place 1/6 of gnocchi mix in centre of each sheet of foil. Divide steak into 6 portions and place on top of gnocchi.
• Divide sauce and pour over steak.
• Double fold sides and ends of foil to seal packets and place on baking sheet.
• Bake 12-15 minutes, or until beef is tender. Open slowly to allow steam to escape and serve.

GNOCCHI BAKE WITH PANCETTA AND RED ONION

Steps:

• Preheat the oven to 350°F / 180°C.
• Heat the oil in a skillet and add the pancetta. Cook over a medium heat, stirring frequently, for 1 minute.
• Add the red onion and garlic and cook, stirring, for a further 5 minutes, or until the pancetta is cooked and the onion softened.
• Stir in the chopped tomatoes, sun-dried tomato paste, and mascarpone cheese. Simmer over a low heat for 5 minutes.
• Meanwhile, cook the gnocchi for 1-2 minutes, until they rise to the surface. Do not overcook.
• Drain the gnocchi thoroughly and place in a large ovenproof dish (I use a 10x6).
• Add the chopped basil to the pancetta sauce mixture and stir. Pour the sauce over the gnocchi and toss gently to coat it.
• Combine the grated cheese with the breadcrumbs and scatter over the gnocchi.
• Cook in the preheated oven for 15-20 minutes, or until golden and bubbling.
• Serve hot and enjoy!

CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA

Steps:

• Heat the broiler with a rack about 6 inches from the heat source.
• In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
• Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
• Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.