As a premise to this first recipe blog I must admit that this meal was actually cooked by my wonderful husband Craig!
We got the idea for this baked gnocchi online and altered it to suit what we had in the kitchen.
- 500g of gnocchi (we used store bought, make your own if you are game!)
- 1 medium brown onion, diced
- 2 cloves of garlic, crushed
- 4 rashers of bacon, diced
- 2tbs balsamic vinegar
- 2tbs olive oil
- 100g haloumi, cubed
- 1 400g can of crushed/diced tomatoes
- 200mls pasata (or some sort of plain pasta sauce)
- 1/4 cup of fresh basil, roughly chopped
- 100g parmesan cheese, grated
- flat leaf parsley or basil as a garnish
Preheat oven to 180C
Fill a medium sized saucepan with salted water and bring to the boil. Add Gnocchi and cook according to instructions on the packet, making sure you don’t overcook it. Drain immediately.
Heat oil in a medium sized saucepan (I use the same one as the gnocchi because then I don’t have to wash two), add onion and garlic, cook at medium heat until the onion becomes transparent.
Add balsamic vinegar and bacon, saute for 3 minutes.
Add tomatoes and pasata, bring to the boil, reduce heat and simmer for 10 minutes.
Combine gnocchi, haloumi, basil and tomato mixture in a large ovenproof casserole dish. Top with parmesan cheese and bake in oven for 15 minutes, or until parmesan appears golden brown.
Serve while hot with fresh parsley or basil as a garnish.
Notes: Feel free to add salt and pepper before baking, however remember that most cans of crushed tomatoes and pasta sauces contain a lot of salt, so taste the tomato mixture before adding any extra. Also, for a vegetarian version of this dish just remove the bacon (your arteries will thank you).