Our gnocchi bake is comfort in its purest form. Soft, pillowy gnocchi, baked until golden and generous, and seasoned with our Hasta La Pasta Baby - the kind of dish that feels deeply reassuring without trying too hard. It’s endlessly adaptable too: swap the gnocchi for your favourite pasta, depending on what’s in the cupboard. We’ve gone gnocchi here, and we stand by it.
Prep: 20 mins | Cook: 20 mins | Serves: 4
Ingredients
- 2 tbsp olive oil
- Onion, diced
- 1 tbsp tomato purée
- 2 tbsp Hasta La Pasta seasoning
- 2 tins of finely chopped tomatoes
- 500g packet gnocchi
- 100g crème fraîche
- 125g ball mozzarella
- 2 tbsp white breadcrumbs
- 75g gruyère
Method
- In a pan, heat the olive oil and add the onion with a pinch of salt. Sweat for 5-10 minutes, until turning translucent and golden. Add the tomato puree and hasta la pasta seasoning and cook for a minute, then add the tins of tomato and bring to a gentle simmer for about 10 minutes.
- Preheat the oven to 180C/160 C Fan.
- Cook the gnocchi according to packet instructions and sieve. Stir the creme fraiche into the tomato mixture, and then add the gnocchi and mix well. Transfer to a roasting tray or pie dish.
- Tear the mozzarella and distribute over the surface of the mixture, then cover with the breadcrumbs and grate the gruyere. Finish with a final spoonful of hasta la pasta seasoning, and transfer to the oven for 15-20 minutes, until bubbling, golden and cheesy on top.
