Ashish’s Kitchen: Vegetarian Gnocchi Bake

Feel the flavour and experience comfort, in my quick and easy recipe using fresh Gnocchi and an array of vegetables, to make a bake topped with plenty of mozzarella and an equal helping of course black pepper.

Recently I came across Gnocchi (potato pasta), having heard about it from my best friend (my number one go to for any questions I have regarding Italian delicacies). Without really knowing what to pair it with or how to serve it, I thought to myself ways in which I could transform this particular ingredient with my own touch. Thus I decided to create a bake, with a few vegetables merging with the gnocchi itself, thus my leek and red pepper gnocchi bake was born (sounds simple right?).

"Described by my friends as a potato pizza. For me, my Gnocchi is an instant pick me up for any gloomy day. With the softness of the gnocchi and the added crunch of the red peppers, alongside the bold flavour of course black pepper, elevated by freshly crushed garlic this recipe certainly will certainly tingle and comfort your taste buds."

-Ashish's Kitchen

For my recipe, you will need:

One fresh bag of Gnocchi (add in origin story here)

A few handfuls of fresh baby leaf spinach (or frozen spinach)

A few sprigs of thyme or oregano

One teaspoon of salt

2 teaspoons of course black pepper

2 crushed garlic gloves

1 log of leek (finely chopped)

2 sweet red peppers

1 can of chopped tin tomatoes

One ball of mozzarella cheese or grated parmesan

1 teaspoon of freshly ground chilli flakes (preference only)

Method

1. First set your grill to high, then in a large frying pan drizzle some olive oil in to heat up for a few second.

2. Next stir in your crushed garlic, 1 teaspoon of black pepper, fresh thyme or oregano and stir. After 1 minute, add in your red peppers, chopped leek and spinach. Stir all together till everything is combined. Further adding in one teaspoon of black pepper and salt, alongside some crushed chilli flakes.

3. After everything has softened, tip in the tomatoes and gnocchi, then bring to a simmer. Let all bubble for 10-12 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.

4. Scatter with the mozzarella (or parmesan cheese), then grill for 5-6 mins until the cheese is bubbling and golden, with an equal dash of black pepper on top.

5. After the dish has been taken out of the oven and cooled for one minute, serve and enjoy.

Top Tip: For added texture why not added slices of tomato (preferably from a beef tomato) entwined within a plentiful helping of fresh mozzarella.