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Creamy Sun-Dried Tomato Baked Gnocchi

Prep Time 20 minutes
Cook Time 25 minutes
Baking Pan Easycook Ceramic Non-stick Frypan 20cm/26cm
Serves 4


  • 2 tbsp extra virgin olive oil
  • 1 x 500g packet refrigerated fresh potato gnocchi
  • 4 garlic cloves, thinly sliced
  • 1/4 teaspoon dried chilli flakes
  • Salt & pepper
  • 400g cherry or mini Roma tomatoes
  • 1/4 cup sun-dried tomato pesto
  • 2/3 cup thickened cream
  • 1/4 cup torn basil leaves, plus more for serving
  • 250g buffalo mozzarella

Recipe created by @letsmakestuff_au

Step 1

Preheat oven to 180°C (fan forced).

Step 2

Place the Easycook Ceramic Non-stick Frypan 20cm/26cm on a stove over medium-high heat with 1 tbsp olive oil and heat. Add one packet of potato gnocchi to the pan and break up any that are stuck together with a wooden spoon. Cover with a lid and cook, without stirring, for 3-4 minutes until golden on the bottom, then remove from pan.

Step 3

Add the second tablespoon of olive oil to the pan with the garlic, chilli flakes and freshly ground salt and pepper to taste and cook until garlic is golden. Add tomatoes and cook until the tomatoes blister then press on them gently to release their juices.

Step 4

In a small bowl stir together the cream and sun-dried tomato pesto until combined and set aside.

Step 5

Add the crispy gnocchi back to the pan with the creamy pesto mixture and basil and toss until well combined. Tear the mozzarella into large pieces and dot over the dish, then place the frypan in the open and bake for 20-25 minutes until the mozzarella is golden and the mixture is bubbling.

Step 6

Serve immediately with more torn basil and freshly ground black pepper.





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