Vegetarian gnocchi casserole

Ingredients

• 500 ggnocchi
• A littleolive oil
• 1courgette
• 250 gcherry tomatoes
• 400 gchopped tomatoes
• 1onion
• 1 ballmozzarella
• 2 teaspoons, to tasteItalian herbs
• To tastesalt and pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C. Warm a little olive oil in a frying pan over a medium heat and fry the gnocchi, stirring regularly.

2. 2

   Prepare the vegetables

   While the gnocchi fries, dice the courgette, finely chop the onion and quarter the cherry tomatoes.

3. 3

   Cook the vegetables

   Once the gnocchi has gained a little colour, add the onion. After a few minutes, stir in the courgette and fry for about 5 minutes. Add the chopped tomatoes and let the mixture simmer.

4. 4

   Season the mixture

   Stir in the cherry tomatoes and Italian herbs, then season with salt and pepper to taste.

5. 5

   Bake the casserole

   Transfer the gnocchi mixture to a baking dish and arrange slices of mozzarella on top. Bake in the preheated oven for 20 minutes, until the cheese has melted.

What is gnocchi casserole?

Gnocchi casserole is a baked dish built around small potato dumplings, vegetables and a topping of cheese. Gnocchi is associated with Italian cooking, while baking it with a tomato base makes for an easy, homely supper.

In this version, the gnocchi is first fried, then simmered with courgette, onion and two kinds of tomato. Mozzarella melts over the top in the oven, bringing the components together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 27g protein, 90g carbs, 24g fat.

The gnocchi supplies most of the carbohydrates, while mozzarella and the olive oil contribute much of the fat; the cheese also provides some protein. Serve a portion with a green salad or extra vegetables for a fresh, balanced plate.

Choosing the ingredients

Gnocchi: use the fresh or packaged kind intended for pan-frying or cooking, and check its instructions if they differ. Frying it first adds colour before it goes into the tomato mixture.

Tomatoes: chopped tomatoes make the saucy base, while cherry tomatoes go in later so they retain more of their shape. Choose a mozzarella ball that you can slice evenly over the dish.

Getting the pan stage right

Gnocchi: stir it regularly as it fries so it colours without catching. A little golden colour is enough; it will finish cooking in the casserole.

Courgette: add it after the onion has had a few minutes in the pan, then fry for about 5 minutes. This gives it a head start before the tomatoes are added.

How to judge the texture

Tomato mixture: simmer it after adding the chopped tomatoes, then stir in the cherry tomatoes and herbs. The finished mixture should look saucy enough to coat the gnocchi, not dry in the pan.

Cheese: after 20 minutes in the oven, the mozzarella should be melted across the top. If it has not melted, continue baking briefly and check again.

Timing and preparation

Vegetable prep: chop the courgette, onion and cherry tomatoes while the gnocchi fries, as the method allows these tasks to overlap.

Oven time: preheat to 200°C before assembling the dish, then bake for 20 minutes. The time needed for the pan stage and simmering is not specified, so use the visual cues rather than rushing those steps.

What to serve with it

Salad: a crisp green salad with a sharp dressing adds freshness alongside the soft gnocchi and melted cheese.

Vegetables: serve with steamed greens or roasted vegetables if you would like to make the meal more substantial without changing the casserole.

Recipe notes & tips

• Cut the courgette into similarly sized cubes so it cooks evenly.
• Stir the gnocchi regularly while frying to help it colour without sticking.
• Add the cherry tomatoes after the chopped tomatoes so they hold their shape better.
• Slice the mozzarella evenly to distribute it across the casserole.
• Let the casserole stand briefly after baking so it is easier to serve.

Variations

• Add spinach: stir in a handful towards the end of the pan cooking so it wilts into the sauce.
• Use aubergine: dice it and fry it with the courgette for another vegetable option.
• Add chilli: include a pinch of chilli flakes with the Italian herbs for a little heat.
• Try a cheese mix: scatter a little grated hard cheese over the mozzarella before baking.
• Use fresh herbs: finish the baked casserole with chopped basil for a fragrant touch.

Common mistakes to avoid

• Crowding the frying pan: the gnocchi may steam rather than colour, so fry it in batches if needed.
• Adding the mozzarella too early: put it on only when the mixture is transferred to the baking dish.
• Cutting uneven pieces: large courgette chunks take longer to soften, so keep the cubes similar in size.
• Skipping the simmer: let the chopped tomatoes simmer with the pan mixture before adding the cherry tomatoes.
• Overbaking the cheese: check after 20 minutes and remove the dish once the mozzarella has melted.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat in the oven until hot throughout, or microwave individual portions; the gnocchi may soften as it sits.

Frequently asked questions