It's so simple and easy, and purrr-fect for winter!
Tomato Gnocchi Bake
Prep Time: 20 mins
Cook Time: 45 mins
Ingredients (serves 6)
- 1 tbs olive oil
- 1 large brown onion, chopped.
- 2 garlic cloves, thinly sliced
- 4 short-cut bacon rashers, coarsely chopped
- 1/2 cup white wine (I used a chardonnay)
- 400g can diced tomatoes
- 120g baby spinach leaves
- 500g gnocchi
- 200g bocconcini, drained, torn in half.
Method
- Preheat oven to 180 degrees celsius
- Heat oil in a large saucepan over medium heat. Cook the onion and garlic, stirring, for 2 minutes. Add bacon and cook until bacon is light golden.
- Add the wine. Cook for 3-4 minutes, or until wine reduces by half. Stir in the tomato.
- Season with salt and pepper
- Stir in the spinach until it just wilts.
- Cook the gnocchi in a large saucepan of salted boiling water. (if using packet gnocchi follow the packet directions). Drain. Add to tomato mixture, stir to combine
- Spoon mixture into a baking dish / casserole dish. Top with bocconcini.
- Bake for 20-25 minutes, or until the bocconcini melts
See! super easy, super delicious!
The tomato mixture becomes quite thick - I'm on a carb ban at the moment, so I just ate around the gnocchi, and it was still plenty substantial.
