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Easy Baked Gnocchi with Tomatoes and Mozzarella

What you will need:

• 1 450g package store-bought gnocchi
• 2 tablespoons Morgenster Extra Virgin Olive Oil
• ½ cup thinly sliced shallots
• 4 garlic cloves, peeled and minced
• 1 tablespoon tomato paste
• ½ tsp. salt
• ½ tsp. black pepper
• ¼ tsp. ground nutmeg
• 2 cups fresh cherry tomatoes
• 1 425g can tomato sauce (I used no salt added tomato sauce)
• 2 tablespoons Morgenster Balsamic Vinegar
• ¼ cup fresh basil, chopped
• ¼ cup fresh parsley, chopped
• 1 tablespoon heavy cream
• 226g fresh mozzarella cheese, torn into pieces

How to prepare:
Pre-heat your oven to 400 degrees. Spray an oven safe dish (I used an 8-inch round baking dish) with non-stick cooking spray and set aside.
Bring a large pot of salted water to a boil. While the water is coming to a boil, make the sauce. Add the gnocchi and cook according to the package instructions. Drain and set aside.
Meanwhile, heat the olive oil in a large saucepan or skillet over medium-high heat. Add the sliced shallots and cook, stirring frequently, for about 3 minutes. Add the garlic and cook for an additional 1 minute. Stir in the tomato paste, salt, black pepper and nutmeg, cooking for about 30 seconds more. Add the cherry tomatoes, tomato sauce and balsamic vinegar.
Bring the sauce to a simmer and cook, stirring occasionally, for about 5-7 minutes. Remove the sauce from the heat. Stir in the fresh herbs, heavy cream and the cooked gnocchi.
Transfer about half of the gnocchi/tomato mixture to your prepared oven safe dish. Top with about half of the torn mozzarella cheese. Then add the remaining gnocchi/tomato mixture and top with the remaining mozzarella cheese. Transfer the dish to your pre-heated oven and cook for 10 minutes. If you want to brown the cheese, you can place the dish under your broiler for 1-2 minutes.
Remove the baked gnocchi from your oven and allow it to rest for 5 minutes before serving. Top with additional fresh herbs, if desired.
Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.

Click here to download recipe in pdf format

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