Gnocchi with Tomato and Mozzarella
Gnocchi crisped in the pan rather than boiled, folded through a quick tomato sauce with mozzarella melting into it.
- Total
- 25 min
- Prep
- 5 min
- Cook
- 20 min
- Serves
- 4
Ingredients
For 4 servings
- gnocchi20 oz
- mozzarella cheese6 oz
- parmesan cheese2 oz
- canned diced tomatoes1½ can
- baby spinach4 cup
- garlic6 clove
- fresh basil4 tbsp
- olive oil4 tbsp
- dried oregano2 tsp
- salt2 tsp
- black pepper1 tsp
You'll need
skillet · cutting board
Method
Fry the gnocchi in olive oil in one layer, without stirring, until blistered and golden underneath, 6 minutes.
6 min · fry
Toss once and give them another 3 minutes on the other side, then tip them out.
3 min · fry
Soften the garlic in the same pan for 30 seconds, then add the tomatoes and oregano.
2 min · saute
Simmer the sauce until it thickens and loses its raw edge, 7 minutes.
7 min · simmer
Stir the spinach through until it collapses, then return the gnocchi.
2 min · simmer
Tear the mozzarella over, cover, and leave off the heat for 2 minutes to melt. Finish with parmesan and basil.
3 min · rest
Serving suggestion
A green salad with a sharp dressing on the side stops it feeling heavy.
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