Tomato baked Gnocchi with Parsley and Sun Dried Tomato Breadcrumbs

Sometimes it’s so nice to have comforting and familiar flavours. That’s exactly what this does it makes you want to curl up even though it’s summer. I love the contrast of all the different textures of the humble tomato, tinned and fresh in the sauce then dried in the breadcrumbs. Then you’ve got the added yumminess of oozy, stringy mozzarella. It’s pretty quick to make too which is another bonus.


For the Breadcrumbs
  • 2 slices of stale bread
  • 2 sun dried tomatoes
  • 1 tbsp of sun dried tomato oil
  • Small bunch of parsley
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
For the Gnocchi Bake
  • 1 packet of gnocchi
  • 4 slices of bacon, sliced ignore if you are keeping it vegetarian
  • 1 large garlic clove, peeled and finely grated
  • Vine of cherry tomatoes, halved
  • Tin of chopped tomatoes
  • 1 tbsp tomato purée
  • 1 tsp sweet smoked paprika
  • 1/2 tsp hot smoked paprika
  • 1 tsp cumin powder
  • 1 tsp dried mixed herbs
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp fresh black pepper
  • Splash of Worcestershire sauce
  • 1 ball of mozzarella


For the Breadcrumbs
  1. Add all of the breadcrumb ingredients into a food processor and blitz until you have a breadcrumb consistency. Taste and adjust seasoning if needed.
For the Gnocchi Bake
  1. Preheat oven to 200 degrees fan
  2. Heat a pan of water until boiling add the gnocchi, bring back to then simmer over a medium heat. Once the gnocchi floats they are ready and can be drained and set aside.
  3. Heat a frying pan until hot, add bacon (if using) when it starts add the garlic and cook for a minute.
  4. Stir in the tomato purée, ground cumin and the 2 paprikas. Stir and cook for a further minute.
  5. Add in the fresh and tinned tomatoes. Give it a stir, bring to the boil and then simmer for 5 minutes, I needed to add a splash of water to mine.
  6. Next add the herbs, salt, pepper and Worcestershire sauce. Give it a taste and adjust if needed.
  7. Tip the gnocchi into the sauce then tip everything into an ovenproof dish. Tear the mozzarella over the top.
  8. Pop in the oven for 15 minutes or until the mozzarella melts.
  9. Heat grill to highest setting sprinkle over the breadcrumbs and pop under grill until golden and the bake is bubbling. Enjoy 😊

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