Pizza-Style Gnocchi Bake

Name: Pizza-Style Gnocchi Bake
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tsp Olive Oil; 3 clove Garlic; 2 tsp Oregano ((dried)); 140 g Chorizo ((ideally nitrite-free)); 450 g Gnocchi ((shop-bought)); 600 g Tomatoes ((tinned, plum or cherry)); 2 tbsp Sun-Dried Tomatoes ((paste)); 1 tsp Basil ((fresh, finely chopped)); 250 g White Beans ((from a jar, drained weight cannellini, flageolet or haricot)); 125 g Mozzarella Cheese ( (fresh) )

This is a comforting and cosy family dish that captures all of the classic cheese-and-tomato pizza flavours that everyone loves, and it can be on your kitchen table within 30 minutes.

White beans are nestled through the gnocchi, which adds a hidden boost of protein and fibre, while the oozing cheese gives plenty of calcium.

This gnocchi bake is a scrumptious and nourishing meal that your whole family is bound to enjoy.

Find the gluten-free and dairy-free switches in the notes below.

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5 from 1 vote

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Courses

Servings

Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Grain-free, Low-sugar, Nut-free, Sensory

Ingredients

1 tsp Olive Oil
3 clove Garlic
2 tsp Oregano (dried)
140 g Chorizo (ideally nitrite-free)
450 g Gnocchi (shop-bought)
600 g Tomatoes (tinned, plum or cherry)
2 tbsp Sun-Dried Tomatoes (paste)
1 tsp Basil (fresh, finely chopped)
250 g White Beans (from a jar, drained weight cannellini, flageolet or haricot)
125 g Mozzarella Cheese (fresh)

Instructions

Preheat the oven to 180°C fan (200°C conventional).
Set a large pan of water to boil.
finely chop the garlic and dice the chorizo into small pieces.
Heat the olive oil in an oven-proof pan over a medium heat. Add the garlic, oregano and chorizo to the pan and cook gently for five minutes, stirring frequently.
Add the chopped tomatoes, sundried tomato paste, chopped basil and the white beans. Simmer for a further five minutes.
Meanwhile cook the gnocchi in the boiling water, according to the packet instructions.
Tip the cooked gnocchi into the tomato mixture and stir gently to combine.
Tear the mozzarella into pieces and scatter over the top.
Place into the pre-heated oven and bake for 15 minutes, until the mozzarella is golden and bubbling (check after 10 minutes).
Serve straight away, scattering with extra basil leaves to garnish.

Notes

Gluten-free gnocchi is now freely available in larger supermarkets and online.

To make a dairy-free version, skip the mozzarella and sprinkle two tablespoons of yeast flakes into the tomato sauce instead to give it a cheesy taste.

Leftovers of this recipe can be stored in the fridge for up to 48 hours and reheated once.

Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.

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