Tomato, Bacon & Bocconcini Gnocchi Bake

Take pasta bake to the next level with individual dishes of baked gnocchi. It's a top-value family meal and the winner of this week's food fight!

Ingredients (serves 6):
  • 1 tbs olive oil
  • 1 large brown onion, coarsely chopped
  • 1-2 garlic cloves, thinly sliced
  • 4 short-cut bacon rashers, coarsely chopped
  • 200g button mushrooms, thinly sliced
  • 125ml (1/2 cup) white wine
  • 400g can diced tomatoes
  • 120g baby spinach leaves
  • 500g pkt shelf-fresh gnocchi
  • 200g bocconcini, drained, torn in half

  1. Heat oil in a large heavy-based saucepan over medium heat. Cook the onion and garlic, stirring, for 1 minute. Add bacon and cook, stirring, for 3-4 minutes or until bacon is light golden. Add mushroom and cook for 3-4 minutes or until mushroom is soft.
  2. Add the wine. Cook, scraping any bits from the base of the pan, for 3-4 minutes or until wine reduces by half. Stir in the tomato. Season with salt and pepper. Stir in the spinach until it just wilts.
  3. Preheat oven to 180°C. Cook the gnocchi in a large saucepan of salted boiling water following packet directions. Drain. Add to tomato mixture. Stir to combine.
  4. Divide among six 330ml (1 1/3-cup) capacity ovenproof dishes. Top with the bocconcini. Place on a baking tray. Bake for 20-25 minutes or until the bocconcini melts.


Make-ahead tips: To freeze: Divide the gnocchi mixture among freezerproof dishes and set aside to cool completely. Cover with 2 layers of plastic wrap. Freeze for up to 3 months.

To thaw: Place in the fridge overnight.

To cook: Top with the bocconcini and bake as above.

Artikel Food Recipes Lainnya :

0 komentar:

Post a Comment

Scroll to top