Try this Pizza baked gnocchi recipe, or contribute your own.
- 3 cloves garlic minced
- black pepper
- 1/2 tsp dried thyme
- 1 tbsp oil
- 1/2 onion, sliced or diced
- 250 g passata
- 2 tbsp tomato purã©e
- 150 ml vegetable stock
- 500 g gnocchi
- 150 g mozzarella grated
- a selection of your favourite pizza toppings - i u
- fresh herbs for serving (i used chives, but basil or parsley would work well too)
- Carbohydrate 143.811047940704 g
- Cholesterol 230.5 mg
- Fat 44.7665863047787 g
- Fiber 0.490749989122152 g
- Protein 47.21598125 g
- Saturated Fat 11.9148625070927 g
- Serving Size 1 1 -3 (575g)
- Sodium 832.94245022 mg
- Sugar 143.320297951582 g
- Trans Fat 3.83452500262882 g
- Calories 1170 calories
Step-by-step
- Preheat the oven to 200°C (Gas Mark 6 / 400°F).
- Heat the oil in a large saucepan, and cook the garlic and onion over a medium-low heat for a few minutes, until soft.
- Add the dried herbs, passata, tomato purée, stock and plenty of black pepper, and bring to a simmer.
- Add the gnocchi, and cook for a few minutes.
- Transfer the gnocchi and sauce to a baking dish measuring around 8 x 6 inches.
- Top with plenty of grated mozzarella, and then add your pizza toppings.
- Add a bit more black pepper if desired.
- Bake for 20-25 minutes, until the cheese is melty and slightly browned.
- Serve topped with plenty of fresh chives.
Avoiding the Common Gnocchi Pitfall
The ingredient list fails to mention that potato dumplings demand precise moisture control before hitting the oven. When raw potato pasta meets a watery tomato passata and vegetable stock mixture without proper reduction, the starches leach out and create a gummy texture instead of a cohesive bake. Cook the sauce components over medium-low heat until the liquids thicken slightly before adding the gnocchi, ensuring the starches hydrate correctly without dissolving into soup. Utilizing an 8 x 6 inch baking dish concentrates the depth of the ingredients so the cheese browns nicely under the 200 degrees Celsius heat before the interior overcooks.
Balancing Acid and Fat
Combining concentrated tomato purée with fresh mozzarella requires careful management of dairy solids and fruit acids to prevent separation. As the mozzarella melts under the broiler or upper oven elements, its fats release and emulsify with the residual tomato sugars and black pepper, creating a rich sauce that clings to the pasta. Scatter any additional toppings evenly across the grated cheese layer to ensure uniform heat penetration during the twenty to twenty-five minute baking window.
