Gnocchi and tomato bake with mozzarella

Why this works

Shop bought gnocchi fry well straight from the packet. Without boiling, they turn golden and crisp outside while the middle stays soft, and there's no pot of water to wait for.

A splash of cream turns smooth passata into a silky orange sauce in 5 minutes. The mozzarella goes on for the last minute only, so it softens into creamy pieces instead of turning rubbery.

Key ingredients

• Gnocchi. Fresh from the chilled aisle, or vacuum packed from the pasta shelf. Both crisp up in the pan without boiling.
• Passata. Smooth sieved tomatoes, so the sauce needs no blending.
• Mozzarella. A ball of fresh mozzarella, torn into pieces. Grated mozzarella melts more but loses the soft, milky pieces.
• Cherry tomatoes. Halved and blistered under the heat, they add sweet, jammy bursts.

Amounts for 1 to 6 people are in the recipe card below, in grams or cups.

Method

1. 01

   Get ready

   Heat the grill to high. Peel the garlic and chop it finely in the rolling chopper. Halve the cherry tomatoes and tear the mozzarella into bite size pieces.

   Rolling Garlic Chopper
2. 02

   Fry the gnocchi

   Heat the oil in a large ovenproof frying pan over a medium high heat. Add the gnocchi straight from the packet in one layer, breaking up any that stick together, and fry for 7 to 8 minutes, turning now and then, until golden on most sides. Tip them onto a plate.

3. 03

   Make the sauce

   Turn the heat to medium and fry the garlic in the oil left in the pan for 30 seconds. Pour in the passata, add the sugar and a pinch of salt and simmer for 5 minutes, stirring now and then. Stir in the cream and most of the basil.

4. 04

   Blister the tomatoes

   Sit the gnocchi on top of the sauce and scatter over the cherry tomatoes, cut side up. Slide the pan under the grill for 4 to 5 minutes, until the tomatoes blister and the gnocchi edges crisp again.

5. 05

   Add the mozzarella

   Dot the mozzarella over the top and give it 1 minute more under the heat, until it softens and starts to melt. Scatter with the rest of the basil, grind over some pepper and serve from the pan.

What to serve it with

A rocket salad dressed with lemon and olive oil, or garlic bread for bigger appetites. For another gnocchi night, try the creamy mushroom and blue cheese gnocchi.

Storing and reheating

Fridge

Cool quickly, cover and eat within 2 days.

Freezer

Best skipped. The gnocchi turn soft and grainy once thawed.

Reheat

In a covered pan over a medium heat with a splash of water, or in the microwave, until piping hot.

Questions