Vegetarian ricotta gnocchi gratin
Vegetarian ricotta gnocchi gratin with soft potato dumplings, ricotta and tomatoes. A warming dinner straight from the hot oven for the whole family.
At a glance
- Serves 2
- Prep time: 15 min
- Cooking time: 20 min
- Total time: 35 min
- Calories: 540 kcal per serving
- Protein: 25 g
- Fat: 20 g
- Carbs: 65 g
Ingredients
- 400g gnocchi
- 400ml passata
- 150g ricotta
- 1 bunch of basil
- 40g vegetarian hard cheese (Parmesan-style)
Method
You’ll need: oven · baking dish · grater
- Preheat the oven to 200 °C (180 °C fan) and cook the fresh gnocchi in salted water until they float to the surface.
- Lift out the gnocchi and mix them straight away with the passata in a large ovenproof dish.
- Spoon the mild ricotta in small, irregular dollops over the whole tomato and gnocchi mixture.
- Finely grate the hard cheese, sprinkle it generously over the dish and bake the gratin in the oven for about 20 minutes.
- Take the hot gratin out and scatter plenty of roughly torn basil leaves over it before serving.
Good to know
Who needs dry pasta when you can spoon soft potato gnocchi straight from the oven? The ricotta melts into the aromatic tomato sauce.
Swaps
Ricotta → mozzarella (for much more stretch when you lift it out, but also more fat).
Cooking tips
Gnocchi from the chiller cabinet often don't need to be pre-cooked if you bake them straight in enough tomato sauce.
Storage
The gratin reheats brilliantly in the oven the next day – the gnocchi soak up almost all of the sauce.
Allergens
Contains milk and gluten. Completely nut-free.
