Indulge in a mouthwatering blend of flavours with this Spicy Chilli Cheese Gnocchi Bake. Tender potato gnocchi smothered in a creamy and spicy sauce made with Banhoek Chilli Oil, passata, and double cream, then topped with a generous amount of Parmesan and mozzarella for a gooey, cheesy finish. This comforting dish is perfect for a cosy night in or as a crowd-pleasing meal that packs a delicious kick. Serve with a sprinkle of fresh basil for added freshness and flavour.
SERVES: 4
PREP TIME: 15 MINUTES
COOK TIME: 20 MINUTES
INGREDIENTS:
500g potato gnocchi
3 tbsp Banhoek Chilli Oil
15g salted butter
1 small onion, finely chopped
2 cloves garlic, minced
150ml passata
200ml double cream
50g Parmesan, grated
100g mozzarella, torn
Salt & black pepper, to taste
Fresh basil, to serve (optional)
METHOD:
Cook the Gnocchi:
Bring a pot of salted water to the boil. Add the gnocchi and cook until they float (about 2–3 mins).Drain and place in a frying pan with Banhoek Chilli Oil and butter and fry until golden. Remove and set aside
Make the Sauce:
Heat Banhoek Chilli Oil in a large pan over medium heat. Add the onion and sauté for 3–4 minutes until soft. Add garlic and cook for 30 seconds. Pour in the passata and cream. Simmer gently for 4–5 minutes until thickened slightly. Season with salt and pepper to taste. Add the gnocchi back into the pan.
Combine:
Transfer everything to a greased baking dish.
Top & Bake:
Top with Parmesan and mozzarella. Drizzle with a little extra Banhoek Chilli Oil if using. Bake at 200°C for 12–15 minutes, or until golden, bubbling, and crisp on top.
Serve:
Let rest for 5 minutes, then top with fresh basil (optional).
