One Pot Cheesy Tomato Gnocchi Bake
This one pot masterpiece is a real crowd pleaser. You'll bake gnocchi in a spinach and tomato sauce, top with plenty of grated cheese and bake to crisp and golden.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Sugar, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Boil half a kettle
Peel and finely chop (or grate) your garlic
Grate your cheddar cheese
Drain and pat your mozzarella dry with kitchen paper (squeeze as much liquid out as you can)
Tear the drained mozzarella into rough, bite-sized pieces
Combine your chopped tomatoes, tomato paste, chopped garlic and a pinch of salt and sugar with 50ml [75ml] [100ml] boiled water in an oven-proof dish
Wash and add your spinach, cherry tomatoes and half of your gnocchi to the dish and give everything a good mix up
Add the remaining gnocchi on top
Top with the grated cheddar and torn mozzarella
Season with a generous grind of black pepper
Put the dish into the oven and cook for 25-30 min or until golden and crisp – this is your cheesy tomato gnocchi bake
Meanwhile, chop your basil roughly, including the stalks
Leave the cheesy tomato gnocchi bake to stand for 5 min before serving (this helps the flavours to develop and makes it easier to serve!)
Garnish with the chopped basil
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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