Baked Gnocchi with Tomato, Bacon and Mozzarella

Gnocchi 1

I had originally hoped to post this before my final exams started but I didn’t get around to it! Well, I’ve finally finished and I think it’s time to get back to blogging. At least until my parents come and I head off on some well-deserved summer holidays. It’s so nice to be able to sleep in and take some time to relax and think about what I’d like to accomplish in the coming (school) year.

Anyway, Spring has taken a turn for the worst over here in the Alps and the sun has gone back into hiding. Such a pity but at least there were no distractions during exams. When I originally made this recipe (a few weeks back) it was raining and gloomy, the kind of weather that makes you want to eat something hearty and filled with starch. I would never have thought of making gnocchi as comfort food but I stumbled across this recipe over here at Simply Delicious and I thought it might do the trick. Great choice, it was delicious, easy and comforting!

Baked Gnocchi with Tomato, Bacon and Mozzarella


Gnocchi 2500g potato gnocchi
200-250g bacon, chopped
2 cloves garlic, chopped finely
1 tsp paprika
400g chopped tomatoes
1 tsp sugar
3-4 tbsp cream or yoghurt
parsley, salt and pepper
200g mozzarella, sliced


Pre-heat the oven at 200°c. Put a large pot of salted water on the stove to heat.

Fry the bacon in a large frying pan until nicely browned. Discard the excess fat then add the garlic and paprika and fry for 30 seconds to 1 minute. Add the tomatoes and sugar and simmer for 5 minutes.

Meanwhile, cook the gnocchi until it floats to the top then for 1 minute longer. If the directions on the package are different, follow them. Drain or remove gnocchi with a slotted spoon then put them into an oven-proof dish.

Take the saucepan off the heat and stir in the cream. Season to taste.
Gnocchi 3
Pour the sauce over the gnocchi and top with the sliced mozzarella. You can also use other cheeses, I used mozzarella, parmesan and comté.

Bake in the oven for 10-15 minutes until the mozzarella is melted and golden. Rest for 5 minutes before serving.


Gnocchi 4


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