Cheesy Tomato Gnocchi Bake (no boil)
40 minServes 4
A one-pan gnocchi bake with ground meat, tomatoes, and melted mozzarella, cooked entirely in the skillet and oven.
| prepPreheat oven to 350°F / 175°C | ||||||||||
| 2 teaspoons extra virgin olive oil | Heat oil, sauté onion & pepper until softened | Add meat, break up, cook until browned; stir in garlic | Stir in tomato paste, then tomatoes | Add gnocchi & water, simmer 8 min | Season with paprika, salt, pepper & sugar | Stir in spinach until wilted | Stir in sour cream | Arrange mozzarella on top | Bake 350°F / 175°C until bubbling & cheese melts | Sprinkle with basil or parsley & serve |
| 1/2 medium onion, diced | ||||||||||
| 1 medium red bell pepper, seeded and diced | ||||||||||
| 250 g plant-based ground beef (or ground beef, chicken or turkey) | ||||||||||
| 3 cloves garlic, minced | ||||||||||
| 1 tablespoon tomato paste | ||||||||||
| 1 796 ml can fire-roasted tomatoes | ||||||||||
| 453 g gnocchi, homemade or shelf-stable, gluten-free | ||||||||||
| 120 ml water | ||||||||||
| 1/2 teaspoon smoked paprika | ||||||||||
| 1/2 teaspoon sea salt | ||||||||||
| 1/4 teaspoon black pepper | ||||||||||
| 1 teaspoon sugar | ||||||||||
| 1 cup baby spinach leaves | ||||||||||
| 120 ml sour cream | ||||||||||
| 170 g mozzarella cheese ball, sliced | ||||||||||
| fresh basil or parsley leaves, finely chopped for garnish | ||||||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.