Dump-and-Bake Gnocchi Potato Bake

Ingredients

• 700 ml thickened cream
• 20 g minced garlic
• salt (To taste)
• 1 onion (Chopped or thinly sliced)
• 1 kg gnocchi
• 200 g mozzarella (Add to the gnocchi mixture and reserve some for topping before grilling)
• 150 g diced bacon
• spring onion (For topping; amount not specified)

Steps

1. 1

   Preheat the oven to a moderate baking temperature; the original recipe does not specify an exact temperature. Lightly grease or use a large ovenproof baking dish capable of holding the cream and 1 kg of gnocchi.

2. 2

   Pour the thickened cream into the baking dish. Add the minced garlic and salt to taste, then stir until the garlic and seasoning are evenly distributed through the cream.

3. 3

   Add the chopped or sliced onion to the cream mixture. Stir to coat the onion thoroughly.

4. 4

   Add the gnocchi and mozzarella to the dish. Stir again until the gnocchi is coated in the cream and the cheese and onion are distributed throughout.

5. 5

   Scatter the spring onion over the top, followed by the diced bacon. Cover the dish securely with foil or an oven-safe lid.

6. 6

   Bake the covered dish for 20–30 minutes, until the cream is bubbling and the gnocchi is tender. Check at the earlier end of the range because ovens and dish sizes vary.

7. 7

   Remove the cover. Add the reserved mozzarella over the surface, then place the dish under the grill or broiler uncovered until the cheese has melted, bubbled, and become golden and crispy. Watch closely to prevent burning.

8. 8

   Let the bake stand briefly so the hot cream sauce can settle, then serve while hot.

Notes

The source does not specify an oven temperature, exact amount of spring onion, or how much mozzarella to reserve for the final topping. Use a large baking dish and monitor the grill closely. Serve immediately for the crispiest cheese and bacon.

Nutrition per serving

• main
• baked
• dump-and-bake
• gnocchi
• cheesy
• creamy
• comfort food
• quick meal