An Italian classic. Enough said.
You may be able to buy pre-made gnocchi at you local gourmet store or supermarket. Great if you are in a hurry. If you have the time and inclination though, making your own gnocchi can yield much better results. You can achieve lighter and more pillow-like the gnocchi – clearly a worthy goal.
Gnocchi with pomodoro sauce and fresh mozzarella
- 8 medium tomatoes immersed boiling water to remove their skins.
- 170 g tomato paste
- 1/2 cup fresh rosemary
- 1/2 cup fresh basil
- 1/2 cup fresh parsley
- 1/4 cup olive oil
- 10 g butter
- 2 onions
- 8 cloves garlic
- 500 g gnocchi
- 150 g fresh mozzarella cut into gnocchi sized pieces
- 1/4 cup freshly grated parmesan cheese
- Put the olive oil and butter into a heavy based pad and bring to a medium heat.
- Reserve a few basil leaves for a garnish and add the rest, plus the rosemary and parsley to the pan.
- Fry the herbs until fragrant and crispy.
- Discard the herbs and reserve the oil.
- Finely dice the onion and garlic and simmer in the herb oil until starting to brown.
- Add the tomato paste, stir and cook for 10 minutes until the tomato becomes very fragrant
- Remove the stalky bits from the tomatoes and add to the pan with the onions and tomato paste.
- Cook on a low heat for 30 – 40 minutes until reduced and thickened.
- Meanwhile, bring a pot of water to the boil and add a half teaspoon of salt.
- Add the prepared gnocchi to the boiling water.
- When the gnocchi float to the top of the boiling water, scoop them off and drain.
- Mix fresh mozzarella with the fresh gnocchi.
- Spoon the tomato mixture into an oven proof dish.
- Spoon the gnocchi and mozzarella mixture over the tomato and let it settle in.
- Sprinkle some freshly grated parmesan over the dish, followed by a drizzle of olive oil.
- Put back into the oven and grill until the top is starting to brown.