ONE-POT CHEESY TOMATO AND GNOCCHI BAKE
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
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
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
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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- Heat the oven to 210°C/410°F. Heat the oil in large skillet or pot over a medium low heat, add the onions and fry for a couple of minutes. Season well. Add the garlic and cook for another couple of minutes.
- Pour in the tomatoes, wine and milk followed by the bay leaf and oregano, bring to a simmer and cook for 15 minutes.
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