One Pot Baked Gnocchi with Tomato and Red Wine Sauce
Pillowy gnocchi baked in a rich tomato and red wine sauce, topped with melted mozzarella and fresh basil for the ultimate comfort dish. This effortless one pot meal brings Italian flavours to your table with minimal cleanup.
Ingredients
- 500g shelf-stable potato gnocchi
- 400g tin chopped tomatoes
- 200ml red wine
- 250ml vegetable stock
- 3 cloves garlic, minced
- 1 medium onion, finely diced
- 2 tbsp olive oil
- 1 tbsp tomato purée
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red chilli flakes
- 150g mozzarella, torn into pieces
- 30g Parmesan cheese, grated
- Fresh basil leaves, for garnish
- Salt and black pepper, to taste
Instructions
Preheat your oven to 200°C (180°C fan).
Heat olive oil in a large oven-safe pot or deep skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Pour in the red wine and let it simmer for 2-3 minutes to reduce slightly and cook off the alcohol.
Stir in the chopped tomatoes, vegetable stock, tomato purée, dried oregano, dried basil, and chilli flakes. Season with salt and pepper.
Bring the sauce to a gentle simmer and add the gnocchi, stirring to coat evenly in the sauce.
Scatter the torn mozzarella and grated Parmesan over the top of the gnocchi.
Transfer the pot to the preheated oven and bake uncovered for 20-25 minutes until the gnocchi is cooked through, the sauce is bubbling, and the cheese is golden and melted.
Remove from the oven and let rest for 2-3 minutes. Garnish with fresh basil leaves and serve directly from the pot.
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