Baked tomato gnocchi with a mozzarella crust

Name: Baked tomato gnocchi with a mozzarella crust
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 servings
Ingredients: 500 g potatoes; 1 tin tomatoes; 2 balls of mozzarella; 2 cloves of garlic; 1 onion; 1 tbsp tomato purée; 2 tbsp olive oil; 1 large bunch of basil; 1 pinch of coconut sugar

Baked tomato gnocchi with a mozzarella crust: an easy oven dish with potatoes, tomatoes, mozzarella, garlic and lots of basil.

At a glance

Serves 3
Prep time: 10 min
Cooking time: 25 min
Total time: 35 min
Calories: 480 kcal per serving
Protein: 18 g
Fat: 16 g
Carbs: 62 g

Ingredients

500 g potatoes
1 tin tomatoes
2 balls of mozzarella
2 cloves of garlic
1 onion
1 tbsp tomato purée
2 tbsp olive oil
1 large bunch of basil
1 pinch of coconut sugar

Method

You’ll need: oven · baking dish · chopping board · knife

Cook the potatoes for 20–25 min until soft, let them steam dry briefly and work them into a smooth gnocchi dough. Shape the gnocchi and set aside.
Finely chop the onion and garlic. Gently heat the olive oil and cook both until soft and translucent.
Fry the tomato purée briefly, then stir in the tinned tomatoes and a small pinch of coconut sugar. Let the sauce reduce for a few minutes and season to taste with basil, salt and pepper.
Put the gnocchi in a baking dish and mix with the tomato sauce. Scatter the mozzarella over the top.
Bake the dish in the oven at 200 °C (180 °C fan) for 15–20 min, until the mozzarella has melted and turned golden at the edges. Finish with fresh basil.
Serve hot, ideally straight from the dish. A green salad or a little extra basil on top goes well with it.

Good to know

This dish takes little effort and still feels like a proper meal. Soft gnocchi, warm tomato sauce and golden mozzarella are simply a good combination.

Swaps

Mozzarella → burrata (creamier, a slightly different fat profile); potato gnocchi → wholemeal gnocchi (more fibre); coconut sugar → finely grated carrot (natural sweetness plus fibre); mozzarella → baked sheep's cheese (a stronger flavour, also provides protein and calcium)

Allergens

Contains milk (mozzarella). The homemade potato gnocchi here contain no flour; if you use shop-bought gnocchi, they usually contain wheat (gluten). Fine for children if the garlic and seasoning stay mild; fine in pregnancy with pasteurised mozzarella.