I will be honest, it’s not our favourite meal I ever made but it is sure easy! I found it too tomatoey and Joni thought it was too plain (maybe bacon would sort it out!). But if you are fan of something basic and loaded with mozzarella cheese I think this dish might be for you ;-).
EASY BAKED GNOCCHI WITH TOMATOES AND MOZZARELLA adopted from Floating Kitchen
- 500g gnocchi
- 2 tbsp olive oil
- 5 shallots
- 4 garlic cloves
- 1 tbsp tomato paste
- salt and pepper to taste
- pinch ground nutmeg
- 1 tsp Herbs de Provence
- 300 cherry tomatoes (about one pack)
- 1 can chopped tomatoes
- 2 tbsp balsamic vinegar
- handfull chopped basil
- handfull chopped parsley
- 1 tbsp double cream
- 250g mozzarella cheese (about one pack)
1. First prep the sauce (while gnocchi is cooking away of course). heat the olive oil in a large frying pan, add the sliced shallots and garlic and cook for about 3 minutes. Stir in the tomato paste, salt, black pepper, nutmeg, Herbs de Provence, cherry tomatoes, can chopped tomatoes and balsamic vinegar. Bring the sauce to a simmer and cook, stirring occasionally, for about 5-7 minutes. Remove the sauce from the heat. Stir in the fresh herbs, cream and the cooked gnocchi.
2. Transfer about half of the gnocchi/tomato mixture to the baking dish. Top with about half of the torn mozzarella cheese. Then add the remaining gnocchi/tomato mixture and top with the remaining mozzarella cheese. Place the dish to 200C pre-heated oven and cook for 10 minutes. For the light crust place the dish under the grill for further 1-2 minutes.
3.Top with additional fresh herbs if desired and serve.
Hope you like it 😉
Rasa xoxo