Baked Gnocchi with bacon, tomato & mozzarella – Alida Ryder

Alida Ryders Baked Gnocchi with baconAlida Ryders Baked Gnocchi with bacon, tomato & mozzarella

Alida says,”I needed comfort food. And since I also didn’t feel like spending hours in the kitchen, I knew I wanted to use a few packets of ready-made gnocchi. This isn’t something I use a lot because I really love making fresh gnocchi but it definitely is a life-saver when you’re pressed for time. I also think it works really well in a baked gnocchi dish because it’s quite a lot firmer than home-made gnocchi so the shape is retained while, I think, home-made gnocchi will just get mushy.

The sauce is made by frying bacon and then adding both tinned and halved cherry tomatoes and a splash of cream (you could also use yoghurt). The cooked gnocchi is mixed into this and then baked under a blanket of fresh, creamy fior di latte.  Perfect, easy comfort food ready in a flash.”

Baked gnocchi with bacon, tomato and mozzarella

Preparation time 10 minutes
Cooking time – 30 minutes
Total time 40 minutes

Serves: 2-3

500g store-bought gnocchi
250g bacon, chopped
2 garlic cloves, crushed
1 teaspoon smoked paprika
1 400g tin chopped tomatoes
1 tablespoon tomato paste
handful cherry tomatoes, halved
1 teaspoon sugar
2-3 tablespoons cream/yoghurt
large handful fresh parsley, chopped
salt & pepper to taste
100g mozzarella, sliced

Pre-heat the oven to 200°c.
Bring a large pot of salted water to the boil.
In the meantime, make the sauce.
In a large, hot frying pan, fry the bacon until starting to crisp with most of the fat rendered.
Pour off most of the fat then add the garlic and smoked paprika and fry for 30 seconds.
Add all of the tomatoes and the sugar and allow to simmer for 5 minutes.
Remove the pan from the heat and stir in the cream/yoghurt, parsley and seasoning.
Cook the gnocchi in the salted water until it starts floating to the top. Remove with a slotted spoon and add to the sauce.
Transfer the gnocchi and sauce to an oven-proof dish and top with the sliced mozzarella.
Place in the oven and bake for 10 minutes until the mozzarella is melted and golden.
Remove from the oven and allow to rest for 5 minutes before serving.

Michael’s wine recommendation – CLICK HERE

Morgenster Nabucco 2011

Alida Ryder

Alida Ryder

Alida Ryder is one of my favourite food people.  Excellent cook, recipe developer, great photographer.  Her website has a huge following and she is doing things she could only have dreamed of a few years ago.  She’s written two books Simple & Delicious and Cook from the heart.  Click here to go to her fabulous website. Click here to buy her first e-book.


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