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Tomato, olive and bocconcini gnocchi bake

  • 0:05 Prep
  • 0:10 Cook
  • 4 Servings


  • 2 teaspoons olive oil
  • 1 medium brown onion, halved, sliced
  • 2 garlic cloves, crushed
  • 100g sliced mild salami, sliced
  • 750g jar tomato pasta sauce
  • 625g packet fresh gnocchi
  • 1/2 cup pitted kalamata olives
  • 1/4 cup fresh basil leaves, chopped
  • 4 large bocconcini cheese, sliced


  • 1
    Heat oil in a frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add salami. Cook for 2 to 3 minutes or until crisp. Stir in pasta sauce. Cook, stirring, for 2 to 3 minutes or until sauce is heated through.
  • 2
    Cook gnocchi in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Preheat grill on medium-high.
  • 3
    Add olives, basil and gnocchi to pasta sauce mixture. Season with pepper. Toss to combine. Transfer to a 6cm-deep, 8 cup-capacity baking dish. Top with bocconcini. Grill for 5 minutes or until cheese has melted. Serve.

Source: taste.com.au


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