Tomato and Mozzarella Gnocchi Bake

Instructions

1. 1

   Preheat the oven to 220°C (200°C fan). Use mozzarella made with vegetarian rennet; drain it and tear into small pieces. Mince the garlic, then rinse and tear the basil. Bring the water and 1 teaspoon of the salt to a boil in a large saucepan.

2. 2

   Heat the olive oil in a large ovenproof skillet over medium heat. Add the garlic and cook for 30–60 seconds without browning. Stir in the crushed tomatoes, remaining 0.5 teaspoon salt and black pepper. Simmer gently, uncovered, for 10 minutes, stirring occasionally.

3. 3

   While the sauce simmers, cook the store-bought gnocchi in the boiling water according to the packet instructions, usually 2–3 minutes until they float. Drain well.

4. 4

   Take the sauce off the heat. Gently fold in the gnocchi, most of the basil and half the mozzarella. Scatter the remaining mozzarella over the top and bake for 15–18 minutes, until the sauce bubbles and the cheese is melted with golden patches.

5. 5

   Using oven gloves, remove the skillet and let the bake stand for 3 minutes. Scatter over the remaining basil and divide among four plates.