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Gnocchi Bake

Published Sunday, 03 November, 2013 by Beth Bradshaw

Low fat & filling



  • 1/2 pack of gnocchi (250g)
  • 2 peppers - red and yellow, sliced into strips
  • 1 red onion, diced
  • 400g can chopped tomatoes
  • 1 tbsp. Tomato puree
  • 5 cherry tomatoes, halved
  • 1 garlic clove, diced
  • 1 tsp. Italian seasoning
  • 1/2 a ball of low fat mozzarella or grated cheddar
  • fresh basil (optional)


1) pre-heat the grill at180c

2) fry the onion in a drizzle of oil for 5 mintues, then add the garlic and peppers and cook for another 5 minutes on a medium heat and keep stirring.

3) add the chopped tomatoes, cherry toms, puree and seasoning and cook for 5 minutes more.

4) when the sauce is quite hot, add the gnocchi to the sauce and allow to simmer for 10-15 minutes or until the gnocchi is soft and cooked. Add some boiling water to the sauce if it needs to loosen up.

5) pour the gnocchi into a dish, shred the mozzarella ontop (or sprinkle cheddar) and bung under the grill for around 5-8 minutes or until the cheese is bubbling and golden.