For once I pretty much stuck to a recipe which you can find here. Whilst I’ve cooked several pasta bakes, I’d not thought about doing a baked gnocchi dish until I stumbled across the idea on Pinterest.
I think shop bought gnocchi probably works best in this dish as the original article also says, one day I’d love to have a go at making my own gnocchi but I’ve not been brave enough yet, either way I always get the feeling that purchased gnocchi is a little more sturdy than the home made stuff.
This recipe was delicious and, other than maybe trying chorizo instead of bacon, there is very little I would change. I’m normally a recipe tinkerer so this is most unusual for me.
320g gnocchi (more won’t hurt, that’s just the size pack we were able to get)
Pack of bacon, chopped
3 garlic cloves
1 tsp smoked paprika
1 tin chopped tomato
75g (ish) halved cherry tomatoes
3 tbsp crème fraiche
Pre heat oven to Gas Mark 6.
Fry the bacon on a high heat until brown, turn down the heat and add the garlic, stir for 30 seconds or so then add the paprika and make sure everything is well coated. Add the tinned and halved tomatoes. Here the recipe calls for sugar (which does help with tinned tomatoes) but I didn’t add it here, sometimes I will throw in a teaspoon of golden syrup but I didn’t think this recipe needs it due to the fresh tomatoes and the cream.
Simmer the sauce until it starts to thicken, this was more like 10 minutes for me and so this was a good time to bring a pan of water to the boil and cook the gnocchi. Drain the gnocchi and put to one side.
Once the tomato sauce has thickened, stir in the cream then add the cooked gnocchi. If you are not using a hob to oven casserole, transfer the sauce and gnocchi to an oven proof dish. Place sliced mozzarella on top and put into the oven until the cheese is melted and browned.