Heat the oil in a large frying pan. Add the onion and pepper and cook until soft, about 5 minutes. Stir in the garlic. Cook for 1 minute. Tip in the tomatoes and gnocchi. Bring to a simmer.
Bubble for 10-15 minutes, stirring occasionally, until gnocchi is soft and the sauce has thickened. Season with basil. Transfer to a large ovenproof dish.
Scatter with mozzarella. Grill/broil for 5-6 minutes until the cheese is bubbling and golden. The dish can be frozen for up to a month. Just defrost and bake in a medium oven for 20-30 minutes until hot.
Originally Submitted
9/5/2013
0 Out of 5 from
0 reviews
You can add this Gnocchi and Tomato Bake recipe to your own private DesktopCookbook.
