Oven Baked Gnocchi With Olives, Bacon & Buffalo Mozzarella
Oven Baked Gnocchi With Olives, Bacon & Buffalo Mozzarella
Share Recipe Favourite Download PDFThis simple and family friendly gnocchi bake is lifted by the addition of beautiful, fresh buffalo mozzarella. You must give it a go!
Ingredients
- 2 tbsp 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 tbsp tomato paste
- 800 g canned crushed tomatoes
- 1 cup chicken stock or vegetable stock
- 0.5 cup kalamata olives pitted, chopped
- 1 tsp caster sugar
- 500 g gnocchi see notes, packet
- 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.2 tbsp extra virgin olive oil, 1 brown onion, 3 bacon rashers, 3 cloves garlic, 1 red capsicum
- 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.2 tbsp tomato paste, 800 g canned crushed tomatoes, 1 cup chicken stock, 0.5 cup kalamata olives, 1 tsp caster sugar, 500 g 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!125 g buffalo mozzarella, 1 cup basil leaves
Notes
You can find packets of gnocchi in the dried pasta section of the supermarket.
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