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Baked gnocchi with mozzarella and tomatoes

Baked gnocchi with mozzarella and tomatoes

This is so simple, and really delicious. I've added spinach but you could also throw in some tenderstem broccolli, olives or anything you fancy. Ive also used larger vine tomatoes, but cherry tomatoes would work well too.
(for 2 people as a main, or 4 as a side dish)
500g gnocchi
2 tablespoons olive oil
 vine-ripened tomatoes, cut into eighths
A handful of spinach leaves
1 ball of fresh mozzarella
Fresh basil
salt and pepper 


    1. Preheat your oven to 425°F [220°C].

    2. Place the gnocchi in a large bowl and cover with boiling water. Leave to cook for 2 minutes, then drain well.

    3. Add the cooked gnocchi to a roasting pan or large baking dish along with the olive oil and mix well to evenly coat. Tuck in the tomatoes, mozzarella, spinach and half of the basil. Season with sea salt and freshly ground black pepper, then transfer to the oven and bake for 20

    4. Tear the rest of the basil leaves, scatter them over the gnocchi, and serve immediately


Our Falcon enamel pie dishes are perfect for this recipe 

Shop here 

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