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Gnocchi with pomodoro sauce and fresh mozzarella
Course:
Main Course
Cuisine:
Italian, Mediterranean Inspired
Keyword:
basil, gnocchi, mozzarella, pomodoro, vegetarian
Servings:
5
people
Author:
Steve Paris
Gnocchi with pomodoro sauce is an Italian classic. Fresh basil, fresh mozzarella, and a sauce made from fresh tomatoes. This gnocchi pomodoro tastes as delicious as it looks.
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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 5 minutes until the tomato becomes very fragrant
Remove the stalky bits from the fresh peeled tomatoes and add to the pan with the onions and tomato paste.
Cook on a low heat for 20 - 30 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 for a few minutes until the top is starting to brown.
Notes
Serve with grated parmesan, and a mixed lettuce salad with a delectabilia salad dressing.
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