Tuesday, April 28, 2009

tomato & zucchini gnocchi

I think this may be Husband's favorite of the dishes I have made. It's super easy and fast. It's perfect for oamc (or Once A Month Cooking). You can make it and freeze it for up to a month. Then simply defrost, and bake on medium heat for 20-30 minutes, until piping hot. (serves 4)

1 tbs olive oil
1 onion, chopped
1 good sized zucchini, chopped thinly**
1 garlic clove (or more if you are me)
1, 14oz can chopped tomatoes
17 1/2 oz gnocchi
1/2 cup fresh basil, torn
4 1/2 oz fresh mozzarella cheese, torn into chunks
Italian seasoning (optional), to taste**

Heat your broiler to high.

Heat the oil in a large frying pan, then soften the onion and zucchini for about 5 min.

Add the garlic and saute for about a min.

Pour in the tomatoes (in their juice) and the gnocchi and bring to a simmer. (If your tomatoes don't have enough juice to cook the gnocchi go ahead and add a drop of water.)

Let it cook for 10 - 15 min, stirring occasionally, until gnocchi is cooked and sauce is thickened. (Go ahead and add your
Italian seasoning during this cooking time if you want to use it.)

Once done cooking, stir through your basil, and transfer to an oven proof dish.

Top with
mozzarella and broil until cheese is golden and bubbling. (about 5 min)

The original recipe is from BBC Good Food Magazine.

**are the parts that I tweaked. The original recipe calls for a red pepper or capsicum (de
-seeded and chopped) instead of the zucchini. I also used more garlic than the recipe calls for and added some Italian seasoning as Husband and I prefer things to be well seasoned.


  1. YUM! I am going to have to try this, I like that you can freeze it! I am always looking for a few easier things to have stockpiled! :)
    thanks for stopping by :)

  2. Thanks for sharing this! I've been looking for a new recipe with gnocci and I'm a really picky eater, so it's hard to find one I will like. This looks fantastic!