This easy gnocchi bake is topped with smoked cheddar for a little flavour twist. Super easy to make and light on dishes too – this is a weeknight winner!
If you enjoy relaxed cooking, then this gnocchi bake fits the bill. There’s no juggling lots of different things at once and it’s fairly quick to make.
I’m also happy to report that this is no boring dry pasta bake! It’s loaded with sauce, making it excellent for reheating. A great family-friendly meal 😊
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This easy gnocchi bake is topped with smoked cheddar for a little flavour twist. Super easy to make and light on dishes too - this is a weeknight winner!
PREPARE GNOCCHI BAKE
Dice salami into 1cm (0.4in) cubes. Slice mushrooms, finely dice onion and crush garlic.
Heat oil in a large non-stick pot over medium-high. Add salami and cook for 2-3 minutes, until browned. Stir in mushrooms, onion and garlic and cook for 5 minutes, until soft. Pour in tomatoes, beef stock, sugar and oregano and bring to a rapid simmer.
Add gnocchi, cover pot with a lid (you may need to reduce heat a little) and cook for 10 minutes, until gnocchi are tender and sauce has thickened.
While gnocchi is cooking, place salad greens in a bowl. Cut tomato into wedges and add to bowl. Drizzle with oil and vinegar and toss to combine.
GRILL GNOCCHI BAKE
Turn oven on to grill. Stir cream cheese into gnocchi mixture and season to taste with salt and pepper. Pour into a round oven-safe dish (approximately 25cm/10in in diameter). Sprinkle cheese over the top. Grill for 2-3 minutes, until cheese is bubbling and golden (watch carefully!).
Spoon out portions of gnocchi bake and serve with salad on the side.
WINE MATCH: I like a Pinot Gris with this meal.
GLUTEN-FREE OPTION: Make sure salami is gluten-free and use a gluten-free beef stock cube. Unfortunately gluten-free gnocchi doesn’t seem to be widely available - substitute with 250g/8.8oz of your favourite dried gluten-free penne or macaroni instead. You will likely need to increase the pasta cooking time to 15-20 minutes (add extra water if sauce starts to thicken too much).
INGREDIENT SWAPS / NOTES: Salami could be swapped for chorizo, bacon or thick-cut ham. You can use regular cheddar instead of smoked.
STORING AND REHEATING: Store individual portions in containers in the refrigerator. Keep salad separate. Reheat pasta in the microwave.