Gnocchi & Tomato Bake

Sorry for being incredibly absent for the last week, I’ve been busy revising and essay writing… But it’s all over for this term on Friday, and I’m going home on Saturday so hopefully I’ll be posting and replying to your comments a little more over the next few weeks… then again, I have so many deadlines in late April/early May that I can’t promise! I really miss blogging when I’m busy, but I have been working hard recently, and I’ll be doing my projects in a few weeks, so I have a decent excuse! I’ve been getting weirdly excited and motivated for my exams in April though, one of them is an essay and creative project, which I’ll be doing some photography for, so if I’m allowed I might post them here so you guys can have a look, I have a few cool ideas so hopefully it’s going to work out really well :)

Do any of you guys do English Literature at university right now? I’d love to hear how you’re doing with it!

Anyway, tonight I decided to share one of my quick recipes for when you’re busy but really hungry, this is really homely so it’s nice for when you really want something filling, but can’t be bothered to cook much. I put some mozzarella into it, but it’s really not important to have it in, so it’s still a vegan recipe as it tastes great without it as well :)

Gnocchi Bake

Gnocchi Bake

Ingredients

A little oil

Half an onion

One clove of garlic

Half a teaspoon of basil

Half a red pepper

Half a packet of gnocchi

200g of chopped tomatoes

A few balls of mozzarella (optional)

Method

  1. Preheat the oven to 200 degrees Celsius.
  2. Fry the onions, garlic and pepper in a little oil until golden. Add in the gnocchi, tomatoes and basil and leave to bubble for 5 minutes.
  3. Pour into an oven-proof dish. If using mozzarella, dot a bit of it on top of the bake. Cook for 15 minutes.

Serves one (but is really easily doubled if you want)

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