baked creamy tomato gnocchi

On evenings when we're looking for something quick, delicious and indulgent, this is the recipe we turn to. The soft gnocchi melts in your mouth (we use shop-brought for a quick dinner but you can also make your own), while the thick sun-dried tomato sauce bakes around it. If you're using feta, simply scatter it on top before baking, it melts and becomes the most amazing topping - but it also works great without.

Serves 4 & takes 35 minutes to cook


  • 1 red onion, peeled and diced

  • 3 garlic cloves, peeled and diced

  • 2 teaspoons of dried rosemary

  • 1 jar of sun-dried tomatoes, chopped into small pieces

  • 1x 400g can of coconut milk

  • 1x 400g can of tinned tomatoes

  • 400g fresh gnocchi

  • 100g feta (optional)

  • Handful of chopped fresh herbs (optional, we use parsley)

  • Olive oil

  • Salt and pepper


1. Preheat the oven to 200C, grill setting.

2. Place a large oven-proof pan over a medium heat and add a drizzle of olive oil (or the oil from the jar of sun-dried tomatoes). Once warm, add the diced onion, garlic and a pinch of salt. Cook for 10 minutes until soft.

3. Once soft, add the dried herbs and sun-dried tomatoes, mix well and cook for 5 minutes before adding the coconut milk and tinned tomatoes. Mix well and bring to the boil, before reducing the temperature and cooking for 15-20 minutes.

4. Once the sauce has reduced to a creamy tomato sauce, stir through the gnocchi and cook for 5-8 minutes until the gnocchi becomes soft (you may want to look at the instructions on pack, or keep an eye for when the gnocchi feels soft).

5. Once soft, scatter the feta (if using) over the top of the pan. Place in the oven to cook for 5-7 minutes until the feta has melted and the whole thing is delicious and bubbling.

6. Serve with cracked pepper and fresh herbs on top.