Add 2L of boiling water to a medium saucepan and bring to a boil. Add gnocchi and cook for 2-3 mins. Drain and set aside.
In a medium skillet/tray/casserole dish, combine cooked gnocchi, tomatoes, and pasta sauce. Season with salt.
Add bocconcini and shredded cheese on top and bake for 10 mins or until golden brown on top.
Serve with fresh basil leaves and parmesan cheese.
Gluten-free Option: Use gluten-free gnocchi and make sure the pasta sauce you use is gluten-free. Pre-shredded cheese may also contain gluten so be sure you use a gluten-free option (shred your own cheese).
Use your favourite tomato-based pasta sauce. I love ones that are low in sodium.
This recipe is pregnancy safe. Cooked cheese is safe to eat in pregnancy. Check the use-by date and ensure it’s made from pasteurised dairy. In pregnancy, food is best prepared and eaten fresh. If needed, store in an airtight container in the fridge and eat within 24 hours of making (after reheating to piping hot).
You can use large tomatoes if you prefer. Squeeze them before adding to remove extra liquid. Can’t find fresh tomatoes (e.g. Winter?) Use tinned cherry tomatoes.
Prep Time:5 mins
Cook Time:15 mins
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