Kitchen
Gnocchi with Roasted Tomatoes
This is a delicious gnocchi recipe with a roasted tomatoes sauce flavored with garlic and fresh basil and topped with mozzarella.
Creamy and super tasty!
Ingredients
- 1 tomato cut into 8
- 1 clove of garlic crushed
- 1 onion cut into 8
- 50 g butter cut into cubes
- 100 ml heavy cream
- 100 g mozzarella grated
- 500 g gnocchi
- extra virgin olive oil
- 2 tsp fresh basil finely chopped
- salt
- pepper
Instructions
- Preheat the oven to 200°C/390° F in convection mode.
- Place the vegetables (tomatoes, onion) along with the garlic in a baking pan, sprinkle with olive oil, salt and pepper, and bake in the oven for 30 minutes.
- Transfer the vegetables to a bowl, add the butter, and blend with a hand blender until puréed.
- Boil the gnocchi in salted water for 4 minutes. Strain when cooked. With a slotted spoon, transfer them to the bowl of water and ice and leave them until they cool. Transferring the gnocchi to iced water stops the gnocchi from overcooking and falling apart.
- Heat a large pan over medium to high heat, add in the puréed vegetables along with the heavy cream. Simmer for 4-5 minutes and, as soon as the sauce thickens, add the gnocchi. Cook for 1 minute, turn off the heat and add the mozzarella cheese.
- Sprinkle with fresh basil, season with salt and pepper, stir gently and serve.
Notes
Related: Homemade Gnocchi with Goat Cheese & Dried Tomatoes
Related: Ricotta Gnocchi with Homemade Green Garlic Pesto Related: Wild Mushroom & Truffle Gnocchi Recipe by Chef Rodney Murillo Related: Quick & Creamy Gnocchi w/ Tomato Sauce & Burrata
Key facts
- Who: Gnocchi · Roasted Tomatoes Giorgos Tsoulis · Print Recipe Pin Recipe · Prep Time
