Easy Yummy Gnocchi Bake - Styles in the Kitchen

This is a fantastic quick vegetarian dish that is so filling the meat eaters in your family will not even miss the meat. With a salad and garlic bread it can feed a crowd and it’s perfect for the chilly weather we are having in Melbourne at the moment. I have made my on napoli sauce (or marinara as they call it in the states) but store bought is totally fine.

Ingredients

2 pkt gnocchi
1 tub bocconcini
50 gm parmesan, grated
1 bottle of napoli sauce or homemade
Small bunch of basil, leaves picked

Put a large saucepan or casserole dish, of water onto boil to cook the gnocchi.

Pour half the napoli sauce into the base of a lasagna or similar dish.

Once your water is boiling add a liberal amount of salt to season the cooking water and cook the gnocchi one pack at a time. I find the gnocchi is cooked when it comes to the surface but check your packet for direction. Use a slotted spoon to remove the gnocchi to a strainer over a bowl.

Add the gnocchi to your lasagna dish.

Cook the second packet of gnocchi as directed above and then add this to the lasagna dish as well. Lightly toss the gnocchi adding more sauce if need to coat well. Now this is were it’s up to you as to how much sauce you want to top it with. Then tear up the bocconcini into pieces and tuck it along with the basil leaves between the gnocchi. Finish with the grated parmesan and cook in a 180 degree oven for 2o minutes or until the cheese is melted and the sauce is bubbling.