Oven Baked Gnocchi With Olives, Bacon & Buffalo Mozzarella
Oven Baked Gnocchi With Olives, Bacon & Buffalo Mozzarella
This simple and family friendly gnocchi bake is lifted by the addition of beautiful, fresh buffalo mozzarella. You must give it a go!
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 brown onion finely diced
- 3 bacon rashers finely diced
- 3 cloves garlic finely chopped or crushed
- 1 red capsicum small, finely diced
- 2 tablespoons tomato paste
- 800 g canned crushed tomatoes
- 1 cup chicken stock or vegetable stock
- 1/2 cup kalamata olives pitted, chopped
- 1 teaspoon caster sugar
- 500 g packet gnocchi see notes
- 125 g buffalo mozzarella
- 1 cup basil leaves
Instructions
- Preheat the oven to 220°C conventional (200°C fan-forced).
- Place a large, shallow ovenproof casserole pot over medium heat. Add the olive oil and let it heat. Add the onion and bacon and cook, stirring, for 3–4 minutes until fragrant. Add the garlic and capsicum and cook, stirring, for 2–3 minutes.
- Add the tomato paste and stir through. Then add the canned tomatoes and stock and combine. Bring to the boil, then turn the heat right down to a gentle simmer. Mix through the olives, caster sugar and gnocchi.
- Slice the buffalo mozzarella into rounds. Lay the slices on top of the gnocchi and bake for 15–20 minutes, until the mozzarella is bubbly and melted. Scatter over the basil leaves and enjoy!
Notes
You can find packets of gnocchi in the dried pasta section of the supermarket.
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