With the temperamental weather, we’re craving food that brings us comfort yet is still fresh and seasonal. This gnocchi bake from Just A Pinch Of Salt ticks all those boxes. It’s our favourite meal to make on a Sunday, a classic recipe to whip out at a dinner party and a great way to impress on date nights.
Save this page for recipe – with the slower start to the warmer seasons, this recipe is great for those cooler spring evenings.
1/4 cup olive oil
4x cloves garlic, finely chopped
1x brown onion, finely diced
A pinch of chilli flakes
2x cans of good quality crushed tomatoes
A bunch of basil leaves, tsp of dried oregano (herbs)
A handful of fresh parsley, diced (optional)
500g fresh gnocchi, any brand (found in the fridge aisle)
Freshly grated Parmigiano Reggiano (parmesan) cheese
1x ball of fresh mozzarella
To a large pan, add the oil and onion sauté for 10 minutes on low to medium heat. Do not burn, but instead infuse the oil. When the onions are translucent add the garlic and chilli and sweat for a couple of minutes.
Add the tomatoes, herbs and salt very well. Add a dash of water to the cans, swish around and empty the remaining sauce into the pan.
Let simmer for one an hour, tasting and adjusting as needed.
When the sauce is ready, remove from heat (discarding the basil leaves) and cook the gnocchi according to packet instructions.
Using a slotted spoon, transfer the gnocchi to the pot of sauce. Gently stir and make sure they are coated nicely in the sauce, mixing in the parsley (optional). Transfer to a large baking dish.
Sprinkle over the freshly grated parmesan and add slices of the mozzarella cheese. You may add another layer of the fresh parmesan. Add more basil leaves, salt, pepper and drizzle of olive oil.
Bake in the oven at 200degrees for 15-20 minutes or until the cheese has melted and become golden
Remove, let sit for 5 minutes, add fresh basil leaves on top. Serve with garlic bread or a fresh salad.