I met my friend Nomi on Instagram three or so years ago. I have no idea how we found each other, but we became immediate friends and have enjoyed getting to know each other both online and in person. (In fact, she arrives with her daughter later today to stay with us in London for a few nights! I can’t wait!). Nomi’s Instagram account is full of unbelievably lovely pictures of her outings with her beautiful family, yummy food, and creative projects. Definitely worth checking out. In the meantime, here is her contribution to “Friends with Recipes”!
Baked Gnocchi -Nomi Olsth00rn
Baked GnocchiPrint Recipe
- one pack of dried gnocchi (I find that using dried gnocchi works better than fresh as the gnocchi spend a long time in the sauce while baking, and would become too soggy otherwise - plus it's a lot faster of course).
- 100 g (half cup) of lean smoked bacon, cut into pieces.
- 2 cloves garlic, chopped
- one tin of chopped tomatoes in juice.
- a handful of cherry tomatoes, quartered
- a squeeze (about one tbsp) of ketchup (the original recipe called for tomato paste, but I rarely keep that in the house, whereas I do have ketchup: it works well with the paprika and adds just that slight sweet note that fresh tomato sauces often lack).
- 1.5 - 2 tsp of paprika powder (any type: sweet, smokey or spicy)
- 2 tbsp of plain yoghurt, cream, crème fraiche or cream cheese, whatever is in the fridge (I usually use yoghurt, but all options work well)
- some grated parmesan (optional)
- one ball of mozzarella, sliced
- some freshly cut herbs, I use basil if I have it, and if not I use parsley
- olive oil, salt and pepper
if you intend to eat straight after: preheat oven at 190C.
bring a pot of water to the boil for the gnocchi, meanwhile, cut the bacon and garlic.
in a cast iron, ovenproof dish (I use our shallow Le Creuset skillet, but you could prepare the dish in any large saucepan and transfer to an oven dish if you like), heat up the oil and fry the bacon until slightly browned. Meanwhile cut your cherry tomatoes.
add the garlic and allow to soften a bit before adding all the tomatoes (tinned, fresh and ketchup), and stir them through. let the mixture simmer for a few minutes.
usually at this point the water is boiling too, so add the gnocchi. Gnocchi cook in about three minutes, and you know that they're done if they come floating up, so no need to keep time.
add paprika and pepper to the tomato mixture (I like to use a pinch of chili, but freshly ground black pepper is also fine), stir through and take off the heat while you add the yoghurt or cream (cheese). Mix well and add the herbs.
drain the gnocchi, add them to the sauce in your skillet and combine thoroughly.
grate some parmesan over the top (about two tbsp is plenty I find).
if you intend to eat this straight away, arrange the mozzarella on top, scatter the remaining herbs and cook in the preheated oven for 20 minutes, or until the cheese is starting to brown and bubble.
if you' re preparing this in advance, I suggest you wait with the mozzarella until you're ready to pop the gnocchi into the hot oven, otherwise the cheese will become a bit too wet I find. (If I make this during nap time, I tend to simply cover my skillet with the lid and leave it on my stovetop until I'm ready to put it into the oven).