Mediterranean Baked Gnocchi
Bring a little Mediterranean flair to your summer table with this Baked Gnocchi recipe. You can make your own gnocchi as we have, or if you want to save time, buy pre-made gnocchi. With vibrant flavours of cherry tomatoes, red onion, garlic, and basil this dish is simple, yet deliciously satisfying.
How long will it take?
1 hour
What’s the serving size?
Serves 4
What do I need?
- 250 g Kennebec or bintje potatoes, peeled and boiled
- ½ tsp salt, plus extra for seasoning
- ¼ cup + 1 tbsp olive oil, divided
- 150 g plain flour
- 4 cloves garlic, roughly chopped
- 350 g cherry tomatoes
- 1 large red onion, chopped
- Small bunch of basil leaves, torn
- 3 tbsp plant-based parmesan, grated
- Freshly ground black pepper, to taste
How do I make it?
- Make the gnocchi by passing the potatoes through a potato ricer or mashing until smooth.
- Add potato, salt, 1 tbsp olive oil, and flour to a bowl and mix to combine. Use your hands to knead into a ball, adding extra flour if the mixture is too sticky.
- Take a teaspoon of mixture and work into a rough ball, then shape into a gnocchi shape. Use a fork to make grooves on the gnocchi. Repeat with remaining mixture.
- Bring a large saucepan of water to the boil. Add gnocchi and cook until the gnocchi float to the top, then strain ready for baking.
- Preheat oven to 200C.
- Add ¼ cup olive oil, gnocchi, garlic, tomatoes, and red onion to a large baking tray. Season with salt and pepper and use your hands to toss the ingredients ensuring that everything is well coated in olive oil.
- Bake in the oven for 20 minutes, then stir and return to the oven for a further 15 minutes or until the tomatoes are cooked.
- Remove from oven and serve garnished with torn basil leaves and grated parmesan.
