Gnocchi with pomodoro sauce and fresh mozzarella

Gnocchi with pomodoro sauce is an Italian classic. So easy to make, even if you are making your own gnocchi.

You may be able to buy pre-made gnocchi at you local gourmet store, supermarket, or online. 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.  

For the best gnocchi with pomodoro sauce, it is important to cook the pomodoro sauce slowly. Cooked too fast, the tomatoes can be too acidic. Cooking slowly for longer brings out the sweetness of the tomatoes.

Gnocchi with pomodoro sauce and fresh mozzarella

Servings: 5 people

Author: Steve Paris

Print Recipe

Ingredients

• 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

Instructions

• 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.

Notes

Serve with grated parmesan, and a mixed lettuce salad with a delectabilia salad dressing.