Meals and Courses

Gnocchi Pasta Gratin

cook 20 mins
  • 500 g (1 lb) pack gnocchi
  • 2 tablespoons olive oil
  • 350 ml (12 fl oz) ready-made arrabbiata tomato sauce
  • 4 tablespoons sunblush tomato paste
  • 125 g (4 oz) pitted black olives, drained
  • 150 g (5 oz) mozzarella cheese, drained and thinly sliced
  • 4 tablespoons grated pecorino cheese
  • pepper
  • basil leaves, to garnish
  • garlic bread (optional)
  • salad (optional)
  • Cook the gnocchi in a large saucepan of lightly salted boiling water, for 3–4 minutes or according to the packet instructions, then drain. Toss with the oil and season with pepper.
  • Meanwhile, place the arrabbiata sauce and sunblush tomato paste in a saucepan and heat for 2 minutes until hot. Toss the gnocchi into the sauce and add the olives. Toss well, then transfer to a shallow gratin dish and arrange the mozzarella slices on top. Scatter the grated pecorino over the top of the mozzarella, then cook under a preheated hot grill for 8–10 minutes until golden and bubbling.
  • Serve hot, garnished with basil leaves, with garlic bread and salad, if liked.
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