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Gnocchi Pomodoro Casserole

Updated: Mar 28, 2021

Serving size 4 – about 700 calories per serving

For this recipe I use ½ of the frozen gnocchi I made from scratch.


1 tbsp oil

1 large shallot finely chopped

2 garlic cloves finely chopped

1 540ml can Garlic Olive Oil diced tomatoes

1 tbsp tomato paste

1 tsp red pepper flakes

Fresh basil or 1 tbsp dried basil

Lowry’s Garlic Salt or salt and pepper to taste

4 cups Gnocchi

Pot of salted water and 1 tbsp oil

20 cocktail size bocconcini balls - halved

Grated parmesan

Finely chopped parsley



  1. In a large skillet that can be put into the oven, heat oil on high and add shallot and garlic

  2. Sauté until shallot starts to get golden

  3. Add diced tomato and stir well

  4. Add tomato paste, red pepper flakes and basil and stir well

  5. Lower sauce to simmer and make gnocchi

  6. Using a large pot bring salted water to fast boil and add frozen or fresh gnocchi

  7. Once the gnocchi float to the surface give them a minute or two more to cook

  8. Using a slotted scooper scoop the gnocchi into the skillet

  9. Carefully mix the gnocchi in the sauce

  10. Add Lowry’s Garlic salt or salt and pepper to taste

  11. Top with bocconcini

  12. Sprinkle grated parmesan

  13. Turn broiler oven on to high

  14. Broil for 5 – 8 minutes until bocconcini balls have melted

  15. Take out of oven and let sit for a couple of minutes

  16. Serve and top with grated parmesan and parsley

I’ve served with flattened meatballs and a couple of slices of bread.


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