Food Challenge Recipe 15: Baked Cheesy Gnocchi

I’d planned to try my hand at making fresh gnocchi a few weeks back, but when I got around to it the recipe I’d picked was clearly wrong and all the others I’d seen took way too long to make for the dinner I had planned.

When I saw this week’s recipe I really wanted to give it a go, but didn’t have the time (or inclination) to make the gnocchi myself, so I just bought the packets from the fresh pasta section of the supermarket. Much easier!

This is another vegetarian recipe, and can be made lactose/dairy free dependent on the choice of cheese you make. The original recipe was meant to use mozzarella but I didn’t want any dairy in my dish, and I don’t like the texture of mozzarella anyhow.

I tweaked this recipe in some parts, but loved the fact that I was making tomato sauce from scratch because that’s something I’ve never done before. I’d like to do it again and tweak it some more, maybe add some different herbs in. This recipe makes enough for 4/5 so we had leftovers for another meal in the week.

Here goes!:

I started by finely chopping 1 red onion and roughly chopping 6 large ripe tomatoes.

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I sweated down the onion in 2 tbsp of garlic olive oil. I didn’t add the garlic cloves that the recipe asked for (4!) and used garlic infused oil instead, which I much preferred and had the desired effect.

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The I added the tomatoes and cooked them down until they started to break down.

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Once they’d started to break down, I added 1/2 cup of passata, 2 bay leaves, 1 tsp of sugar and salt and pepper to taste.

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I then let this simmer, covered, for 30 minutes.

When this was nearing the end of its time cooking, I put the fan oven on to 200c and cooked the gnocchi according to the packet.

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See the little blighters floating to the top!

Once everything was cooked, I tasted the sauce to check it was seasoned correctly, removed the bay leaves and stirred in a handful of torn basil leaves.

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And then I stirred in the cooked gnocchi.

Then I topped it with grated cheese and popped it into the oven.

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After 10 minutes the cheese was bubbling and melted!

I topped it with some more fresh basil and it was ready to serve.

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Although not very photogenic, this meal was delicious! The gnocchi was soft and fluffy and the sauce was really deep with flavour. The cheese had managed to melt down into the gnocchi and added a little salt to the flavour too.

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I was really impressed with this dish and will definitely be making it again – and definitely be making the sauce again to try with other things!

I give this recipe 9.5/10

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