Tomato & Mozzarella Grilled Gnocchi
This speedy supper delivers maximum comfort for minimal effort. Tender pillows of gnocchi are bubbled in a rich, tomato sauce, topped with fresh mozzarella and grilled till golden.
One pan dinners are my jammmm. I am somewhat obsessed with the whole concept because I hate tidying up and cleaning, especially after being at work all day, so only using one pot means I can spend more time in front of Netflix instead of cleaning up the kitchen.
What is Gnocchi?
If you’ve never had gnocchi before, you will fall in love with these soft pillowy morsels.
Gnocchi is an Italian potato dumpling. It’s made with potato, flour, and egg. The dough is formed into little pieces and then boiled, fried or baked.
In this recipe, you can make your own gnocchi or use store-bought gnocchi. While the store bought version is much faster.
can you freeze Tomato & Mozzarella Grilled Gnocchi?
Short answer is yes you can freeze this gnocchi bake. Long answer is that, although it’s fine to freeze this recipe, it will change the texture of the dish. As the gnocchi is already cooked it’s quite likely to become a little mushy once you reheat it. Personally, I’m fine with that and all the flavors are still delicious after freezing but if you aren’t a fan or mushiness then I would avoid freezing.
what to serve with Tomato & Mozzarella Grilled Gnocchi?
I normally serve this as a meal in itself but if you’d like a little more then I’d go with a big green salad or, if you’re feeling extra carby, some garlic bread.
Add a different protein: Stir through some cooked chicken or bacon before topping with cheese.
Make it creamy: Add a drizzle of double cream to the sauce before adding the cheese to get a creamy tomato sauce.
Add veggies: There are so many vegetables that would work really well in this dish, instead of the fresh spinach try adding some broccoli florets or kale before baking.
- 1 tsp Olive oil
- 3 to 4Cloves Garlic Peeled and crushed
- 1 Large Onion Peeled and finely chopped
- 1 lb. sausage
- 24 oz. Pasta Sauce, I used Prego but you can use your favorite
- 1 tsp Honey
- 2 to 3 big handfuls of Baby spinach
- Salt and black pepper, to taste
- 16 oz. gnocchi
- 1 1/2 cups Mozzarella Cheese, shredded
- 25 g Fresh basil
- Freshly grated Parmesan to serve
Preheat the oven to 375 degrees
Heat the olive oil in a large pan (one that can go in the oven).
Cook sausage until it's not pink any longer. Break the sausage into small pieces. Add the garlic and onions and cook for 5 minutes until softened.
Add the pasta sauce, honey, spinach, salt and pepper and the gnocchi. (Also add the fresh basil if you're using, reserving a few leave to garnish).
Stir everything, while still on the heat, for about 5 minutes until combined and the spinach is starting to wilt.
Top with the drained mozzarella cheese, pulled into chunks.
Put the pan into the oven for about 15 minutes until the cheese is delicious and golden and bubbling.
Top with some fresh basil if you have some.
Did you try our Tomato & Mozzarella Grilled Gnocchi? What did you think? We would love to hear from you! Please leave a comment below or tag us on Instagram!
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