Review: 🌟🌟🌟🌟🌟 This is a really nice and tasty dish. It's very quick and easy to make. I like to use the Asda fresh Gnocchi from the refridgerator aisle as it's much better than the vacuum packed stuff.
Recipe Book: Gino D'Acampo - Gino's Healthy Italian for Less
Ingredients:
Serves 4
3 tablespoons extra virgin olive oil
1 onion, peeled and finely chopped
1 x 690g bottle of passata (sieved tomatoes)
10 basil leaves
500g shop-bought plain gnocchi
125g mozzarella balls, drained and cut into small cubes
Salt and freshly ground black pepper
Method:
1. Place a medium saucepan over a medium heat, pour in the oil and fry the onion for 5 minutes until golden. Stir occasionally with a wooden spoon. Pour in the passata and continue to cook for a further 10 minutes, with the lid off, stirring occasionally. Stir in the basil, season with salt and pepper and set aside.
2. Fill a large saucepan three-quarters full with water, add a tablespoon of salt and bring to the boil.
3. Cook the gnocchi in the boiling salted water until they start to float to the top. Drain well and transfer into the pan of tomato and basil sauce.
4. Return the pan to a low heat and cook for 1 minute, stirring to allow the sauce to coat the gnocchi beautifully. Remove from the heat and scatter over the mozzarella. Stir all together for 30 seconds so the mozzarella melts slightly.
5. Serve immediately ideally with a cold beer!
TIP: Gnocchi make a filling addition to stews and casseroles too.
I mainly used the two hot plates for this recipe.
Will I Make This Again?
Yes, I've made it a few times before.