Three cheese and veggie baked gnocchi

I combined two recipes (Pinch of Yum and How Sweet Eats) to get the most delicious baked vegetarian gnocchi! Customize with whatever veg you have.


PREP: 10 MINUTES | COOK: 45 MINUTES | SERVES: 4


Ingredients:

Tomato Sauce:

  • 2 tablespoons olive oil
  • quarter of an onion, minced
  • 1 large clove garlic, minced or thinly sliced
  • 400g passata
  • torn bunch basil
  • 1/2 cup mascarpone cheese
  • 1/2 teaspoon salt

Gnocchi: 

  • 500g Potato Gnocchi
  • 250g fresh mozzarella cheese, sliced
  • Parmesan cheese
  • 1 small sweet potato, diced small
  • 200g cherry tomatoes
  • 1 zucchini, diced
  • 1 red capsicum, diced
  • 1 red onion
  • a handful of baby spinach

Instructions:

  1. Preheat oven to 180°c. Line baking tray. Spread vegetables over tray and drizzle with oil. Bake for 25 mins.
  2. Make the sauce: Preheat oven to 400 degrees. Heat the olive oil over medium low heat. Sauté the garlic; Add passata and bring to a low simmer. Add torn basil, mascarpone, and salt. 
  3. Bake it up: Add gnocchi and roast vegetables. Stir to coat evenly with sauce. Pour into baking dish. Top with mozzarella slices and a sprinkle of Parmesan. Bake for 15-20 minutes, until gooey and light golden brown on top. Serve with more basil. 

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