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One-pan dinners

Gnocchi with tomatoes and mozzarella

Gnocchi baked with bursting tomatoes and pockets of mozzarella in one dish.

Jump to recipeGnocchi with tomatoes and mozzarella
Prep8 mins
Cook25 mins
Total33 mins

Ingredients

Measurement system

Method

  1. 1Heat the oven to 200°C/180°C fan/400°F and choose a roasting tin that holds the ingredients in one layer.
  2. 2Prepare gnocchi, tomatoes and mozzarella; coat evenly with spinach.
  3. 3Arrange the slower-cooking ingredients in the tin and begin roasting if they need a head start.
  4. 4Add the remaining ingredients and roast until vegetables are tender and any meat or fish reaches a safe internal doneness.
  5. 5Rest meat or fish where appropriate, then divide the tray between two plates.

Equipment

  • Medium saucepan or 26 cm frying pan
  • Digital kitchen scales
  • Wooden spoon or spatula

Storage, reheating & freezing

Storage: Transfer cooled gnocchi with tomatoes and mozzarella to a shallow airtight container and refrigerate for up to 2 days; cool and chill promptly.

Reheating: Reheat with the original cooking method at a lower temperature until steaming hot throughout, checking frequently to avoid drying. Reheat once only.

Freezing: Freeze cooled portions in airtight containers for up to 1 month. Thaw overnight in the refrigerator before reheating; expect softer vegetables.

Helpful notes

  • Salt, pepper, water and optional cooking spray are treated as pantry seasonings and are listed in the method where needed.
  • Appliance performance varies, so use the visual cues and food-safety checks in the method alongside the stated timing.
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