Bake

Gnocchi al Forno

Name: Gnocchi al Forno
Cook time: 30 min
Ingredients: 500g Rustichella d’Abruzzo Gluten-Free Potato Gnocchi; 340g Prunotto Organic Crushed Tomatoes with Basil; 125g mozzarella, grated or torn; 75g grated parmigiano Reggiano (optional); 2 cloves garlic, minced; 1 small onion, finely chopped; 2 tablespoons olive oil; 1 teaspoon oregano; Salt and pepper to taste; Fresh basil leaves for garnish

Cook: 30 mins
Difficulty: Medium
Method: Oven

Baked gnocchi al forno in a dish with a jar of Prunotto tomatoes

Ingredients

500g Rustichella d’Abruzzo Gluten-Free Potato Gnocchi
340g Prunotto Organic Crushed Tomatoes with Basil
125g mozzarella, grated or torn
75g grated parmigiano Reggiano (optional)
2 cloves garlic, minced
1 small onion, finely chopped
2 tablespoons olive oil
1 teaspoon oregano
Salt and pepper to taste
Fresh basil leaves for garnish

Method

Preheat your oven to 180°C
Start by cooking the potato gnocchi according to the package instructions.
Drain them well and set aside.
In a large ovenproof skillet, heat the olive oil over medium heat.
Add the minced garlic and chopped onion, and sauté until they become fragrant and translucent, about 3-5minutes.
Pour the Prunotto Organic Crushed Tomatoes with Basil into the skillet and add the dried oregano.
Season with salt and pepper to taste.
Stir the sauce well and let it simmer for about 5 minutes, allowing the flavors to meld.
Add the cooked potato gnocchi to the skillet with the tomato sauce.
Gently stir to coat the gnocchi evenly with the sauce.
Sprinkle the mozzarella cheese generously over the top of the gnocchi.
Place the baking dish in the preheated oven and bake for approximately 15-20 minutes or until the cheese is melted and bubbly.
Once the gnocchi al forno is done, remove it from the oven and let it cool for a few minutes.
Sprinkle with a little grated parmigiano Reggiano and garnish with fresh basil to serve.