Dump-and-Bake Tomato Gnocchi with Burrata

Ingredients

• 3 cup potato gnocchi
• 2 tbsp olive oil
• 2 clove garlic (Minced)
• 1 small onion (Finely diced)
• 2 tbsp tomato paste
• 1 can tomato bolognese
• 0.5 cup thickened cream
• 1 tsp dried mixed herbs
• 30 g Parmesan (Add to the baking dish)
• salt (To taste)
• black pepper (To taste)
• grated Parmesan (For serving; amount to taste)
• fresh basil (For serving; amount to taste)
• burrata (For serving; tear over the gnocchi. Amount not specified)

Steps

1. 1

   Preheat the oven to 200°C (400°F) with the fan setting on. Use a baking dish large enough to hold the gnocchi and sauce in an even layer.

2. 2

   Add the potato gnocchi, olive oil, minced garlic, finely diced onion, tomato paste, tomato bolognese, thickened cream, 30 g Parmesan, dried mixed herbs, salt, and black pepper to the baking dish.

3. 3

   Mix everything thoroughly in the baking dish until the gnocchi is evenly coated with the tomato-and-cream mixture and the aromatics and seasonings are distributed throughout.

4. 4

   Cover the baking dish tightly with foil. Bake for 20 minutes, or until the gnocchi is soft and cooked through when tested with a fork.

5. 5

   Remove the foil carefully, as hot steam will escape. Serve the baked gnocchi topped with fresh basil, grated Parmesan, and torn burrata.

Notes

The source does not specify an amount for the grated Parmesan, basil, or burrata toppings; add them to taste. Serve immediately while the sauce and burrata are warm.

Nutrition per serving

• main
• Italian-inspired
• baked
• dump-and-bake
• quick meal
• vegetarian
• comfort food