Vegetarian Gnocchi Bake
by Tavolino
A hearty, creamy bake with gnocchi in a fruity tomato sauce, topped with mozzarella and parmesan. A quick family meal that works without pre-cooking the gnocchi.
Ingredients
- Gnocchi 1 kg
- Canned peeled tomatoes 800 g
- Water 100 ml
- Onion 1 piece
- Parmesan cheese 70 g
- Mozzarella 250 g
- Basil 2 sprigs
- Garlic cloves 2 pieces
- Olive oil 3 tbsp
- Butter 1 tbsp
- Salt 1 tsp
- Sugar 0.5 tsp
- Black pepper 1 pinch
Preparation
- 1
Preheat the oven to 200 °C top/bottom heat.
- 2
Finely puree the canned tomatoes in a tall container using an immersion blender.
- 3
Finely dice the onion and lightly crush the garlic cloves.
- 4
Briefly sauté the onions and garlic in 2 tbsp of olive oil in a pot until translucent.
- 5
Deglaze with the pureed tomatoes and bring to a boil.
- 6
Add the water, salt, sugar, and basil sprigs to the sauce.
- 7
Let the tomato sauce simmer over medium heat.
- 8
Meanwhile, heat 1 tbsp of olive oil and butter in a pan.
- 9
Sauté the gnocchi until golden brown and lightly salt them.
- 10
Place the gnocchi in a baking dish.
- 11
Cut the mozzarella into 1 cm cubes and finely grate the parmesan.
- 12
Pour the tomato sauce over the gnocchi in the dish.
- 13
Sprinkle with the mozzarella cubes and parmesan.
- 14
Bake the casserole in the oven until golden brown.