Gnocchi topped with Mozzarella baked in Tomato and rosemary.

April 2, 2010

Last night I made this, its one of my own recipes. Its so easy and tasty that I have to share it!

Gnocci bake

serves 4-6

1 bag of gnocchi (from the chiller/fridge)

1 carton of passata

1 tin of whole peeled tomatoes

1/2 courgette

1 pepper (any colour)

grated mozzarella

fresh basil

1 sprig of fresh rosemary finely chopped

dried oregano

salt, pepper and sugar

  • chop the courgette and pepper into big chunks and fry in olive oil until soft, sprinkle with oregano, pepper and salt.
  • tip in the tomato and passatta, add a large teaspoon of sugar and the rosemary, simmer for 10 mins.
  • cook the gnocchi according to the pack instructions.
  • tip the drained cooked gnocchi in with the tomato sauce and stir.
  • tip into an oven proof dish and cover with mozzarella
  • bake for 15-20 mins at 190c
  • remove from oven and scatter with torn basil leaves.
  • serve with yummy garlic bread to mop up the sauce

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