Tomato & ajvar baked gnocchi

I’ve been looking for ways to use up some leftover ajvar, and put this veggie dinner together on a wing and a prayer for less than £3.50.

At one point I was going to attempt making my own gnocchi (I used some leftover mash and tried following this recipe, but honestly it’s more trouble than it’s worth). I’m thrifty first and lazy second, so why go to all that effort to save less than two quid?

It also features some cherry tomatoes, fresh mozzarella (55p), garlic, and some fresh basil leaves ripped off the plant that lives on my kitchen windowsill. That’s about it.

Marc isn’t a fan of fresh tomatoes, so if I remade this I’d probably switch the cherries for some sun-dried ones (£1.19/280g), but used more sparingly given their more-intense flavour. If you’re a carnivore, a few fried lardons would add welcome crunch too.


  • 300g gnocchi (£1.59 at Co-op, probably cheaper elsewhere)
  • 1.5tbsp ajvar
  • 2 gloves of garlic, finely minced (or 1tsp garlic paste)
  • 250g cherry tomatoes (58p) – halved
  • 1 x mozzarella balls (115g) – roughly torn
  • A few fresh basil leaves
  • 1tbsp olive oil
  • Parmesan (optional)


  1. Boil the gnocchi in salted water according to the cooking instructions, then drain.
  2. In a roasting tray, combine the olive oil with the garlic and ajvar.
  3. Tip the gnocchi into the roasting tray, then coat with the garlic oil/ajvar mix.
  4. Dot the cherry tomatoes and mozzarella throughout the roasting pan.
  5. Tear the basil roughly over the top, sprinkle with grated parmesan (if using), and pop the whole thing into a pre-heated oven for 15 minutes.

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