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–+ servings
Gnocchi Bake in Dish with Spoonful Removed.
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5 from 9 votes

Vegetable Gnocchi Bake

A comforting, delicious meal packed with a variety of vegetables. A great alternative to a classic pasta bake the whole family can enjoy.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Lunch / Main meal
Cuisine: Italian Inspired
Servings: 4
Calories: 401kcal
Author: Amy

Equipment

  • Large Deep Skillet
  • Skillet
  • Baking Dish

Ingredients

  • 2 tablespoon olive oil (split)
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 Carrot, grated
  • 1 tsp minced garlic
  • 1 bell pepper (capsicum), finely chopped
  • 1 zucchini, grated
  • 2 cups (500g) passata (strained tomatoes)
  • 2 tsp Italian seasoning
  • ½ cup (125ml) vegetable stock or broth
  • 4 basil leaves, torn
  • 1 pack (1lb / 500g) shelf stable gnocchi
  • ¼ cup (65g) shredded cheese (mozzarella, cheddar etc),

Instructions

  • Preheat oven to 350℉ / 180℃
  • In a large skillet, heat 1tbsp of olive oil over medium heat. Add the onion, garlic, celery, carrot and bell pepper. Saute until softened, around 5-6 minutes.
  • Add the zucchini and saute for a further 5 mins.
  • Add the passata, stock and Italian herbs. Bring to a simmer and cook for around 15 mins. Season to taste (skip seasoning if serving to a baby/young child)
  • While the sauce simmers, heat the remaining 1tbsp of oil in a seperate skillet, over medium heat. Add the gnocchi and pan-fry for around 7 mins, until lightly golden.
  • Add the pan-fried gnocchi and torn basil leaves to the tomato sauce and mix together. Transfer to a baking dish, top with cheese and bake for 15-20 mins, or until heated through and the cheese is melted and lightly golden.

Video

Notes

  1. Passata - If you can not find passata you can replace with canned crushed tomatoes and 1 tablespoon of tomato paste. You may need to cook the sauce for longer to allow the tomatoes to break down. 
  2. Stock - Use homemade or reduced sodium stock (or replace with water) if cooking for a baby/toddler. *See FAQ section for notes on serving this recipe to baby.
  3. Cheese - Use your family's favourite melting cheese (eg mozzarella, cheddar) or mix and match a range of cheeses. Mozzarella is probably most commonly used in a dish like this but my children like the sharp taste of a mature cheddar cheese. 
  4. Sauce - This is a chunky sauce, if this would be off putting for your children you could blend the sauce. 
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. Facts based on using mozzarella cheese to top. 

Nutrition

Calories: 401kcal | Carbohydrates: 65g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 710mg | Potassium: 884mg | Fiber: 8g | Sugar: 11g | Vitamin A: 4474IU | Vitamin C: 64mg | Calcium: 173mg | Iron: 8mg