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Gnocchi casserole with tomato and mozzarella

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Ingredients for 4 servings:

  • 500 g gnocchi (from the refrigerated section)
  • 1 tomato(s)
  • 2 balls of mozzarella (approx. 125 g each)
  • 1 onion(s)
  • 1 pack of tomatoes, pureed (approx. 500 g)
  • 200 ml cream
  • salt and pepper
  • basil
  • 50 g cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Preheat the oven to 200°C (top and bottom heat). Place the gnocchi (it’s not necessary to boil them) along with the diced tomatoes, onion, and 1 ball of mozzarella in a baking dish. Mix the passata with the cream in a bowl and season with salt, pepper, and basil. Pour the sauce over the gnocchi and spread everything in the baking dish. Slice the second mozzarella, place it over the casserole, and sprinkle with the cheese. Bake the casserole on the middle rack of the preheated oven for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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