Gnocchi Tray Bake Recipe with Tomato and Mozzarella
Store-bought gnocchi is always a great ingredient for a quick meal, here it stars in a tray bake alongside both fresh and sun-dried tomatoes, peppers, pickled chillies and mozzarella cheese, and you don't even need to boil the gnocchi!
Servings 2 Servings
Calories 698kcal
Ingredients
- 400 g Gnocchi 14oz
- 9-10 Small/Baby San Marzano Tomatoes 175g
- 5-6 Sun Dried Tomatoes in Oil 75g
- 1 Small Red Pepper
- 2-3 Pickled Chillies
- ½ teaspoon Coarse Sea Salt
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Basil
- ¼ teaspoon Black Pepper
- 2 tablespoon Olive Oil the oil form the sundried tomatoes is best
- 125 g Buffalo Mozzarella 4oz
- 12-18 Fresh Basil Leaves
Instructions
- Throw the gnocchi into a large mixing bowl.
- Cut the tomatoes in half and add them to the mixing bowl.
- Drain the sundried tomatoes, cut them into a small dice and add them to the bowl.
- Cut the red pepper in half, remove the seeds and the stem, then cut it into thin (5mm or ¼") strips.
- Finely slice the pickled chillies, and yup... add them to the bowl.
- Add the dried basil, dried oregano, salt, and pepper, then drizzle the oil over the ingredients in the bowl, then toss everything together, making sure that the gnocchi is well coated.
- Transfer the gnocchi mix to a 22cm by 30cm (9" by 12") tray, then tear the mozzarella and distribute it over the top of the gnocchi, tomatoes and peppers.
- Pop the tray in the oven and bake at 200°C or 390°F for 20 minutes.
- Sprinkle the fresh basil leaves over the tray when it comes out of the oven and allow them to wilt for a minute or two before serving.
Nutrition
Serving: 1 | Calories: 698kcal | Carbohydrates: 83g | Protein: 29g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 18g | Cholesterol: 86mg | Sodium: 1039mg | Fiber: 10g | Sugar: 21g
