1 tbsp olive oil
800g tinned tomatoes, crushed or chopped
1 brown onion, halved
Handful of basil (optional)
125g mozzarella, cut or torn into bite-sized pieces
A fellow Fair Fooder, Shell, shared this recipe when we first started stocking fresh gnocchi. It took us 6 months to get around to trying it, which is 6 whole months we were missing out on its magical simplicity. It’s perfect for a weeknight when chopping feels like far too much effort. Thanks Shell!
Simple Baked Gnocchi
Serves two generously
In a large pot over medium heat place tinned tomatoes, onion and butter. Allow to simmer gently for 40 mins. When 40 mins is up, fish out the onion, season with salt and pepper and add basil.
Preheat oven to 180 degrees.
Put gnocchi into a medium (1 ltr is perfect) baking dish. Pour sauce over the gnocchi and dot with the mozzarella. Bake for about 30 mins until the cheese is golden on top. Garnish with some whole basil leaves.
This dish is excellent as is, but a green salad of shaved fennel, chopped parsley and cucumber with a simple dressing* is a great accompaniment!
*olive oil, sherry vinegar, seeded mustard, salt and pepper – shaken in a jar!