One Pot Cheesy Tomato And Gnocchi Bake Recipes

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ONE-POT CHEESY TOMATO AND GNOCCHI BAKE



One-pot cheesy tomato and gnocchi bake image

Dig into this easy-to-make family meal; it's a one pot wonder made with gnocchi and the classic tomato, basil and mozzarella flavour combination. If you love gnocchi as much as we do, you'll love our collection of gnocchi recipes.

Provided by The delicious. food team

Categories     Gnocchi recipes

Time 35m

Yield Serves 4-6

Number Of Ingredients 10

1 tbsp olive oil
1 red onion, chopped
3 garlic cloves, crushed
1 aubergine, cut into 1cm chunks
2 sliced mixed peppers
A large handful of basil leaves and stalks, chopped, plus extra to serve
400g tomato passata
1 vegetable stock pot
400g fresh potato gnocchi
2 x 125g balls of mozzarella, drained and sliced

Steps:

  • Heat the olive oil in a heavy-based ovenproof casserole. Add the onion and garlic, then cook over a medium heat for 6-8 minutes. Add the aubergine, and cook for a further 10 minutes, stirring occasionally.
  • Heat the oven to 220°C/200°C fan/gas 7. Stir in the peppers and basil, then cook for 5 minutes more. Add the passata and stock pot dissolved in 200ml boiling water. Stir well, then pour into the casserole.
  • Stir in the gnocchi, top with mozzarella, then bake for 15-20 minutes until golden. Scatter over a few more basil leaves to serve.

Nutrition Facts : Calories 280kcals, Fat 11.6g (6.5g saturated), Protein 12.1g, Carbohydrate 29g (7.5g sugars), Fiber 5.9g

CHEESY SAUSAGE ONE-POT GNOCCHI



Cheesy Sausage One-Pot Gnocchi image

This quick dish packs lots of flavors in one pot-Italian sausage, zucchini, pesto, kale and mascarpone, to name a few. Store-bought gnocchi is a convenient shortcut ingredient that cooks in just a few minutes. And since the gnocchi simmers right in the sauce, there's no need for a separate pot.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 18

1 pound bulk Italian sausage
2 tablespoons olive oil
1/2 teaspoon chile flakes, or more to taste
3 cloves garlic, minced
1 shallot, thinly sliced
1 cup fresh or frozen corn
1 small zucchini, sliced into 1/4-inch rounds
1 small summer squash, sliced into 1/4-inch rounds
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
2 cups chicken stock
One 15-ounce can tomato sauce
2 heaping tablespoons pesto
One 15-ounce package gnocchi
3 cups torn kale
4 ounces mascarpone
Small block Parmesan, for grating
1/4 cup fresh basil leaves

Steps:

  • Heat a large pot over medium heat. Brown the sausage in larger chunks, 4 to 5 minutes. Remove with a slotted spoon and reserve. Drizzle in the olive oil, then add the chile flakes, garlic and shallot. Give the pan a stir, then add the corn, zucchini and summer squash and cook to soften, 2 to 3 minutes. Add the tomato paste and a big pinch of salt and pepper. Stir to coat. Deglaze with the chicken stock, scraping the pan. Stir in the tomato sauce and pesto, then bring to a boil. Add the gnocchi, kale and reserved sausage, then reduce the heat to a simmer. Cook, stirring frequently, until the gnocchi are tender and the sauce has thickened, 6 to 7 minutes. Stir in the mascarpone and taste. Adjust the seasoning as needed. Serve, garnished with grated Parmesan and basil.

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