Creamy Tomato Baked Gnocchi
Creamy Tomato Baked Gnocchi with mozzarella and Parmesan. Perfect for 4-6. Easy oven bake. Savor the blend of tomatoes and herbs. Enjoy!
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Cooking tools:
- Skillet
- Pan
- Colander
- Wooden spoon
- Measuring spoon
- Measuring cup
- Kitchen scale
- Chef's knife
- Cutting board
- Can opener
- Oven
- Baking dish
- Oven mitt
- Spoon
Ingredients
- 450g uncooked potato gnocchi
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 1 small onion, finely chopped
- 2 tbsp tomato purée
- 1 tsp honey (optional)
- 500 ml of tomato passata or tin of chopped tomatoes
- 125g of mozzarella
- 50g full fat greek yoghurt or splash of cream
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- Salt
- pepper
- Parmesan cheese for serving
- Fresh basil for garnishing
- Pasta water – reserve a cup during cooking for the sauce
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