Creamy baked gnocchi with tomatoes, mozzarella and basil

Name: Creamy baked gnocchi with tomatoes, mozzarella and basil
Cuisine: European, Mediterranean, Italian
Ingredients: 1kg gnocchi (chilled or vacuum-packed); 2 x 400g tins tomatoes; 300ml creme fraiche or soured cream; 1 tsp sea salt flakes; Freshly ground black pepper; 1 tbsp olive oil; 125g mozzarella, torn; 90g basil pesto (ie, ½ jar)

3 steps

Updated at: Thu, 17 Aug 2023 04:44:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories943.1 kcal (47%)

Total Fat46.7 g (67%)

Carbs102.9 g (40%)

Sugars12.9 g (14%)

Protein22 g (44%)

Sodium1896.2 mg (95%)

Fiber6.3 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1kggnocchi

chilled or vacuum-packed

2 x 400gtins tomatoes

300mlcreme fraiche

or soured cream

1 tspsea salt flakes

freshly ground black pepper

1 Tbspolive oil

125gmozzarella

torn

90gbasil pesto

Instructions

Step 1

Heat the oven to 200C (180C fan)/390F/gas 6. Put the gnocchi in a large bowl, cover with boiling water, leave to blanch for two minutes, then drain well.

Step 2

Tip the gnocchi, tomatoes, creme fraiche, salt, a good grind of black pepper and the olive oil into a large roasting tin, and mix well to combine. Scatter over the torn mozzarella, dot with the pesto, grind over more black pepper, then bake for 35 minutes.

Step 3

Remove and leave the gnocchi to sit for five minutes, before serving hot.