Baked gnocchi with herby tomato sauce
Recipe for baked gnocchi in a herby, creamy tomato sauce.
Servings 4 servings
Calories 611kcal
Ingredients
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 4 tbsp tomato purée
- 2 tins chopped tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 150 ml cream
- 100 g Parmesan, finely grated
- 7 sprigs fresh basil, leaves picked
- 600 g gnocchi
- 150 g grated mozzarella
- Salt and freshly ground pepper
- Olive oil
Instructions
- Heat a saucepan and sweat the onion in a splash of olive oil until translucent.
- Add the garlic and warm through for a moment, then stir in the tomato purée and let it cook for a minute or so.
- Add the chopped tomatoes, cream, Parmesan and dried herbs, and let the sauce simmer gently for about 5-8 minutes. Season to taste with salt and freshly ground pepper.
- Add the uncooked gnocchi and let them cook in the sauce for about 5 minutes.
- Finally, fold the fresh basil leaves into the sauce and season to taste with salt and freshly ground pepper.
- Layer the gnocchi and mozzarella in an ovenproof dish in 2 layers – gnocchi, mozzarella, gnocchi – and finish with the remaining mozzarella.
- Bake for about 15 minutes at 225°C.Leave to rest for about 10 minutes before serving.
Nutrition
Calories: 611kcal | Carbohydrates: 63g | Protein: 26g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 89mg | Sodium: 1283mg | Potassium: 317mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1372IU | Vitamin C: 7mg | Calcium: 567mg | Iron: 7mg