recipes
Baked gluten-free gnocchi with fresh tomatoes, basil and mozzarella di bufala
2021-10-20
Ingredients
- 1 tbsp olive oil (Olitalia)
- 4 cloves garlic, sliced
- 1 large handful cherry tomatoes, sliced
- Salt and pepper to season
- 300ml passata (Carina)
- 160g tub creamy light cooking cream (Hanini)
- 2 packets gluten-free potato gnocchi (Schar)
- 2 balls mozzarella di bufala (Galbani)
- 2-3 tbsp grated Grana cheese (Galbani)
- Few fresh basil leaves, chopped
- Grana shavings and extra fresh basil leaves for serving
Method
Start this recipe with the fresh tomato sauce. Heat a pan with the oil and quickly fry the garlic to colour slightly for 1 minute but do not over brown. Throw in the sliced fresh tomatoes, season with salt and pepper and cook down for 304 minutes. Pour in the passata, 200ml water, turn down the heat and cook gently for 10 minutes. Remove off the heat and stir in the chopped fresh basil and cooking cream. Place the gluten-free gnocchi into a medium sized oven dish and spread out. Pour over the prepared sauce evenly. Rip the mozzarella into pieces and place it amongst the gnocchi. Sprinkle over the grated cheese and bake in the oven at 200°C for 10-15 minutes. Serve the gnocchi immediately with grana shavings and fresh basil leaves on top.
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