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Tomato Baked Gnocchi – comfort food at its best
Tomato Baked Gnocchi is the PERFECT comfort food. It’s simple and quick to make, packed with goodness and satisfyingly warm and filling (without an excessive calorie count). It’s easy to make gluten free. And it’s versatile to switching ingredients so you can make it to fit both the flavours you love AND your dietary needs.
At GFHQ Baked Gnocchi with Cheese is one of our ‘go to’ mid-week meals. But it’s so tasty, we often eat it at the weekend too when we’re short on time. If you’ve never made or tried it, then be sure to grab some gnocchi next time you’re in the supermarket. Because this is one dish you NEED in your meal plan…
What are Gnocchi?
Gnocchi (pronounced nyow-kee) are an Italian staple. A hybrid of pasta and dumplings, they are most usually created as small oval pillows of dough (often ‘ridged’ on the surface). These are quickly cooked in salted water or sauces (so they swell), to form the base of any number of quick and easy, tasty meals.
Classic gnocchi are made from mashed potato, flour and egg (potato gnocchi or Gnocchi di Patate). However, they can also be made with or include a variety of other ingredients, including pumpkin, cauliflower, parsnips and cheese.
Where to find Gluten Free Gnocchi
Although they can be made fresh at home, gluten free gnocchi are now easy to find in supermarkets. Occasionally, they are located in free from chiller cabinets. But in the UK, they are more often sold dehydrated and shrink-packed in the ambient, free from aisle… This makes them super-convenient to store in the larder, ready for a speedy pan-cooked or baked gnocchi meal when you need it.
It’s worth trying a few brands over time to see which you prefer. However for me, the long-life gluten free Farabella Italian Gnocchi di Patate Con Riso (which I buy from Tesco) is one of my favourites… It cooks up with the perfect, satisfying chew and a neutral flavour to pair with any choice of sauce.
Ingredients for making my Tomato Baked Gnocchi
The ingredients for making Tomato Gnocchi Bake have been chosen for flavour, colour and texture (as well as what is usually found in my fridge 😂). But feel free to switch ingredients for what you find in yours as well as flavour preference…
The recipe I share is vegetarian and the sauce is most definitely vegetable… with added onion, garlic, bell pepper, broccoli, baby corn and mushrooms. But literally anything works… so grab whatever you have to hand.
The vegetables are gently fried in a little olive oil before being mixed and baked with the wet ingredients and gnocchi. This is for two reasons. First, the process of frying intensifies the flavour of the veg. And secondly because the dish only needs a short time in the oven and we want to ensure the veg is cooked when we eat it.
Tomato Baked Gnocchi is rich and deep with ‘red’. It uses both tinned Italian tomatoes (chopped or whole plum) and tomato Passata (sieved tomatoes).
I add simple flavours to the dish… A few Italian herbs (oregano, basil and thyme), some salt and pepper and a teaspoon of honey. In combination, these allow the vegetables to shine… the honey gently offsetting the tartness of the tomato.
Soured cream or plain yoghurt
Although I’ve made tomato gnocchi many times without it, the addition of a couple of spoons of either soured cream of plain yoghurt is (in my view) a requirement for perfection. The creamy neutrality of each of these quietly tempers the acidity of the tomato, and provides a drop of luxury on the tongue.
Cheese is used to top the gnocchi bake and again is an ideal partner to the acidity of the tomato. Although I use one (or a combination) of three cheeses… Cheddar; grated Mozzarella; and Parmesan… the choice of cheese is up to you.
I also sometimes add breadcrumbs to the topping along with the cheese for a little crunch. But this is entirely optional. I always have breadcrumbs in the fridge made from old bread, so it’s never any extra effort.
Breadcrumbs are so easy to make though… And if you dry them before storing in a jar, they’ll last for weeks in the fridge. Check out my how to make posts for both ‘bog standard’ Gluten Free Bread Crumbs and Gluten Free Panko Breadcrumbs.
Can I make gluten free vegan Tomato Baked Gnocchi?
Yes. As I mentioned above, Tomato Baked Gnocchi is an amazingly versatile dish. And that means that in addition to making it gluten free, it can also be made vegan with a couple of ingredient checks and subs…
- Check the gnocchi is vegan as well as gluten free. The ingredients label should be clear on this. But most commercial gluten free gnocchi tend to be vegan as well anyway.
- Switch the dairy yoghurt for a dairy free-vegan yoghurt.
- Use vegan cheese on the top (or just leave it off altogether).
- Switch the honey for Maple Syrup.
Can I make Tomato Baked Gnocchi with standard (non-gluten-free) dumplings?
Absolutely. If you are able to eat wheat, then simply switch the gluten free gnocchi for standard potato and wheat-based gnocchi. I’d hate you to miss out of my delicious Tomato Gnocchi Bake just because you can eat gluten 😘.
How to store and reheat leftovers
The recipe shared makes enough baked gnocchi to serve 4 to 5 people. And while it’s super-quick to make fresh, it’s even quicker to eat as leftovers!
So… If you have any left at the end of the meal, pop it in an airtight container (or cover well) and store in either the fridge or the freezer. In the fridge it can be stored for up to 4 days and in the freezer up to 2 months.
To reheat… Make sure it’s defrosted (if it’s been frozen) and give it a blast in the microwave until it’s piping hot right through. How long it needs will depend on how much you’re reheating. Alternatively, pop it in the oven (at around 200 C/400 F), in an oven-safe dish covered with foil for about 15 to 20 minutes until completely hot.
Ready to make Tomato Baked Gnocchi?
I hope you enjoy my Gluten Free Tomato Baked Gnocchi… The recipe is just below (scroll down an extra couple of inches). If you love it, please come back and tell me via a comment at the bottom, an email or a message on social media (Facebook, Instagram and Pinterest). Even better take a photo, share and tag me in. Hearing from you always makes my day.
Have you seen my INCREDIBLE Gluten Free Recipe Index? It’s got literally hundreds of gluten free recipes… sweet or savoury… bakes, meals and extras… for every occasion and taste. See it as a completely FREE recipe book that you can browse with a cup of coffee and dip into whenever you like. All the recipes are photo-illustrated to inspire.
All shared with my love
Tomato Baked Gnocchi with Cheese
- sharp vegetable knife
- large saucepan Or a large oven-proof skillet for one-dish cooking
- oven proof serving dish(es) (if not using large skillet)
- oven + hob
- 2 tbsp olive oil
- 1 large onion sliced or chopped
- 2 to 3 cloves garlic crushed
- 1 bell pepper (any colour) chopped or thinly sliced
- 80 g broccoli cut into small pieces (approx weight)
- 50 g baby corn (optional)
- 100 g closed cup mushrooms sliced or cut into quarters
- 400 g tinned chopped tomatoes/plum tomatoes = 1 standard tin
- 2 to 3 tsp dried oregano/basil/thyme/Italian seasoning
- 1 tsp honey (or Maple Syrup if vegan)
- salt & pepper to taste
- 400 g tomato Passata
- 100 g water
- 500 g gnocchi (gluten free as required)
- 2 to 3 tbsp sour cream or plain yoghurt (dairy free as required)
- 130 g grated Cheddar/Mozzarella/Parmesan cheese combined as preferred (dairy free/vegan as necessary)
- 1 to 2 tbsp breadcrumbs for crunch (gluten free) OPTIONAL
- Preheat the oven to 200 C (400 F).
- In a large saucepan, heat the oil and fry the onion for a couple of minutes over a medium heat. (Alternatively, use a large oven-proof skillet and cook from start to finish in one dish).
- Add the garlic, pepper, broccoli and baby corn (if using) and continue to fry (stirring frequently) for about 5 minutes, until the onions have softened.
- Add the mushrooms and stir through, cooking for a further couple of minutes.
- Add the tinned tomatoes, herbs, honey, salt and pepper (if using whole plum tomatoes, break down with the spoon). Stir through well, and simmer gently for 3 to 5 minutes.
- Add the tomato Passata, water and gnocchi dumplings, stir through and bring to a simmer. Allow to cook gently for a couple of minutes until the gnocchi are starting to swell (they will continue to cook in the oven).
- Take off the heat and add the sour cream/yoghurt to the pan. Stir to mix through.
- Transfer to an oven-proof dish. Top with grated cheese (and breadcrumbs if using) and pop in the oven.
- Bake for 15 to 20 minutes until golden and bubbling.
© 2019-2024 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist