Gluten free gnocchi bake with homemade sauce

You may have seen me pin a number of gnocchi bakes on Pinterest – I promise I don’t always pin food. I decided that I was going to make my own bake. We didn’t have the bits in to make it and so for the first time in months I ventured out of the house on my own and to the supermarket. I was incredibly proud of myself for making the little trip on my own. The supermarket may only be a couple of miles from home but I still made that decision to go alone and I tackled it.

In order to make this you will need:

1 Onion

2 Spring onions

2 sticks of celery

Garlic (I was lazy and used frozen garlic)

1 Gluten free stock cube

1 Tin of chopped tomatoes

Gluten free Gnocchi

Olive Oil

I have previously blogged about making a tomato sauce – you can find it here

Chop up the onion, celery, spring onions and garlic and fry on the hob with 1 tbsp of olive oil. Fry for about 5 minutes until the onion has browned.

(I used a saucepan out of laziness to prevent me from having to wash up both a frying pan and a saucepan)

Crumble in a stock cube and add some boiling water so that half of the mixture is covered. Allow the mixture to simmer for a further 5 minutes.

Add the tin of chopped tomatoes and continue to simmer until the celery is soft.

Using a hand blender blend the mixture until it is a sauce-like consistency. Beware of the sauce splattering up and hitting everything, include your face. I was a delightful red colour by the end of this.

I then poured some of the sauce into a cup to save for my lunch the following day.

Cook the gnocchi in some boiling salted water until they rise to the top. Drain and then add to the sauce. I use this gluten free gnocchi and it tastes exactly like wheat gnocchi.

Mix until each pieces of gnocchi is coated in sauce.

You could eat it just like that, however I decided to turn ours into a bake.

I poured the gnocchi into a baking tray and began raiding the fridge for things to put with it.

I sprinkled over some oregano and fresh basil. Added some mozzarella and pesto to the top of the dish and then popped some olives on my half of the bake.

 

Pop the bake into a pre-heated oven at gas mark 6 and bake for 20 minutes.It tastes delicious! I save enough gnocchi from the packet to have some for lunch the following day. My lunch was simple, I cooked the gnocchi, added the sauce to it and then added some of the left over mozzarella.

 

What your favourite recipe for gnocchi?

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XOXO

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