Gnocchi, Bacon and Vegetable Bake


Gnocchi, Bacon and Vegetable bake started life as what my friend Marian call a BUPD (Bugger Up in a Pie Dish) but as it worked out rather well I thought I would share it.  I had a fridge full of bits and pieces that needed to be eaten up, and I was hungry so it needed to be both quick and filling.

As my daughter was on holiday in Italy I am holding her responsible for the heavy Italian influence on the dish but it was jolly tasty so I’m not too distressed. You can easily make this into a vegetarian dish by missing out the Bacon and checking that your Mozarella is suitable for vegetarians.  You will need to add a little more salt to the sauce to compensate.

You really don’t need anything else with this but a crisp salad goes nicely, or some crusty bread though there is plenty of carbohydrate in the Gnocchi.  You can also make your own Gnocchi if you want but there are such good ones available in the Supermarkets I didn’t bother.

This dish will freeze but be careful not to overcook it when you reheat it or the Gnocchi will collapse and it just becomes a stodgy mess – guess how I found that out!


  • 1 large Red Onion, chopped
  • 4 Slices of Bacon, chopped into bite size pieces
  • 1 Red Pepper, chopped
  • 1 tbsp Olive Oil
  • 2 Garlic cloves, finely chopped
  • 1 large tin of Chopped tomatoes
  • 400 gms / 1 Ilb Gnocchi
  • 125 gm / 5 oz Mozarella, in chunks
  • Small bunch of Basil and Oregano
  • Salt & Pepper


Step 1

Preheat the oven to 200C / Gas 6

Step 2

Heat the oil in a flameproof casserole, then add the chopped bacon and cook for a minute or two

Step 3

Add the chopped onion, garlic and pepper and continue to cook until the vegetables have softened - about 5 mins. Season the vegetable mix with salt and pepper to your taste

Step 4

Add the Gnocchi, then add the tin of tomatoes and about half a tin of water and bring the mixture to the boil

Step 5

Put the lid on the casserole and put it into the oven for 15 - 20 mins

Step 6

Stir in the herbs and scatter the Mozarella evenly across the top. Do not put the lid back on

Step 7

Put back into the oven for 10 - 15 minutes until the cheese has melted and is beginning to go golden brown

Step 8

Serve and eat, remembering that the cheese will be very hot

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