Gnocchi and Tomato Bake
This is one of my guilty pleasures and makes for a great meal on a workout day. It’s a tasty dish with a range of different textures and flavours to enjoy, from the crunchy cheese on top to the al dente gnocchi and its delicious tomato sauce.
Prep 5 minutes
Cooking 25 minutes
1 tbsp extra virgin olive oil
1 onion, finely chopped
1 red pepper, finely chopped
1 garlic clove, finely chopped
400g tin chopped tomatoes
a handful of basil, roughly chopped
125g mozzarella ball, drained and torn into chunks
Preheat the grill to high.
Heat the oil in a large frying pan, then soften the onion and red pepper for 5 minutes. Stir in the garlic and fry for 1 minute, then tip in the tomatoes and gnocchi and bring to a simmer. Bubble for 10-15 minutes, stirring occasionally, until the gnocchi are soft and the sauce has thickened. Season, stir through the basil, then transfer to a large ovenproof dish. Scatter with the mozzarella, then grill for 5-6 minutes until the cheese is bubbling and golden.
Extracted from The 2-Meal Day by Max Lowery (Kyle Books, approx €17.50).