Every bite reminds of sunny weather and Caprese salad, the perfect combination! I did broil this for a few minutes, like the recipe instructs, but I think next time, I'll do like we always do, and just toss the mozzarella in with the gnocchi and sauce, and let the heat of the two slightly melt the cheese. Using your hands, roll the mixture into little sausage shapes. Gnocchi is browned to get a crispy skin, combined with a quick and easy tomato-basil sauce, and baked under a blanket of mozzarella. Make the gnocchi by mixing together the potatoes, flour, spinach and egg, adding more flour if the dough is too wet. The mozzarella in this recipe is a modern twist on this tradition. Reserve 50ml of cooking water before draining. Gnocchi 70%: Potato Puree 61% (Water, Potato Flakes), Durum Wheat Semolina, Salt, Sunflower Oil, Turmeric, Filling 30%: Tomato Purée 30%, Mozzarella Cheese (from Milk) 24%, Tomato Concentrate 15%, Potato Flakes 7%, Full Fat Hard Cheese (from Milk), Vegetable Fibre, Whey Powder (from Milk), Ricotta Cheese (from Milk), Extra Virgin Olive Oil, Salt, Garlic, Oregano Gnocchi turned out perfectly! 2 tsp basil . This gnocchi with tomato sauce recipe is a simple one pan meal that takes store-bought gnocchi to the next level! Place into the oven and bake for 10 minutes. SERVES. In Verona, gnocchi is traditionally served with a tomato sauce and dates back to Carnivali, which started in the 1500s. Pan-Fry gnocchi with a tomato & mozzarella filling. 15 min. Gnocchi cook in a few minutes, allowing you just enough time to fry some chilli, spring onion and cherry tomatoes to combine with them. Potato Puree 42% (Water, Potato Flakes), Tomato Puree 8%, Potato Starch, Whey Powder (from Milk), Durum Wheat Semolina, Soft Wheat Flour, Corn Starch, Mozzarella Cheese 4% (from Milk), Rice Flour, Ricotta Cheese (from Milk), Sunflower Oil, Vegetable Fibres (Contain Wheat), Full Fat Hard Cheese (from Milk), Salt, Lactose … Cut the tomatoes in small cubes… Make the gnocchi by mixing together the potatoes, flour, spinach and egg, adding more flour if the dough is too wet. Season with salt and pepper and add the spinach leaves, allow to wilt. We’re coating pillowy Place into a baking dish and top with pieces of ripped mozzarella (or shredded is fine too). 3 tsp garlic powder. May 27, 2018 - Potato Gnocchi in Bacon Spinach Cream Sauce – One of the best weeknight meals ever! Just before serving sprinkle with fresh basil. Tomato sauce and mozzarella binds everything well together. Plenty of melty Parmesan and mozzarella make this dish extra delicious. This baked gnocchi is comfort food. Mozzarella balls, a splash of sherry and some fresh basil enhance the simple, satisfying flavours of this speedy supper dish. INGREDIENTS. For the sauce (this will make more than you need): 1 onion, chopped finely 4-5 cloves of garlic, minced 800g tinned chopped tomatoes, two tins 20g basil, chopped 5 tbsp. Halve and deseed the red bell pepper. A delicious restaurant quality dish made in 20 minutes or less. Cook for a further 2 minutes before adding some diced tomato … Meanwhile, chop parsley, crush and chop some … 500g floury potatoes – cooked in salted water and well drained; 110g OO flour (or you can use plain flour) 200g spinach – de-stalked, cooked, squeezed dry with your hands then blotted some more on kitchen paper, and finally, finely chopped! Spoon into an ovenproof dish and scatter with mini Mozzarella balls. Place under a hot grill for 8 to 10 minutes until golden brown. First, melt some butter in a large oven-safe casserole dish or frying pan. 400g spinach. 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