Caprese gnocchi bake recipe | Good Food

Blitz the tomatoes, passata, garlic, olive oil, basil, ½ tsp salt and some black pepper in a blender until smooth. Tip the gnocchi into an ovenproof dish, pour over the sauce, then scatter over the mozzarella and parmesan. Dollop over the pesto. If chilling or freezing for later, cover tightly. Will keep chilled for up to three days, or frozen for up to three months. Defrost overnight in the fridge before continuing.