Gnocchi is the midweek go-to when it comes to quick, comfort food. We’ve baked it with mushrooms, cheese and tomato sauce in this vegetarian bake recipe.
- Olive oil for frying
- 2 x 250g packs chestnut mushrooms, quartered
- 2 garlic cloves, chopped
- 10 fresh sage leaves, 4 finely chopped
- 2 x 400g tins chopped tomatoes
- 2 tbsp good quality balsamic vinegar (we like Belazu)
- 400-500g pack fresh gnocchi
- 25g freshly grated parmesan (or vegetarian alternative)
- 30g grated mozzarella or cheddar cheese
- Heat a glug of olive oil in a shallow flameproof casserole, then fry the quartered mushrooms for 5-6 minutes over a medium-high heat until browned. Add the garlic and chopped sage, then cook, stirring, for another minute.
- Pour in the chopped tomatoes plus half a tomato tin of water and the balsamic vinegar. Simmer for 5-10 minutes until thickened. Stir in the gnocchi and cook for 5 minutes or until tender.
- Meanwhile, heat the grill to high. Scatter the grated cheese over the gnocchi. Brush the reserved sage leaves with a little oil, then scatter on top of the cheese. Pop the casserole under the grill for 3-4 minutes until the cheese has melted and turned golden brown.
- Next time, swap sage for basil and mushrooms for sliced peppers or leeks.
- If making ahead, add the gnocchi in step 2 but don’t cook it at all. Scatter the cheese over the pasta bake, then cover and store in the fridge for up to 24 hours. Heat in a 200°C/180°C fan/gas 6 oven for 25-30 minutes until piping hot and golden on top.