Gnocchi with Tomatoes and Mozzarella
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g nocchi (coolin shelf)
- 1 scoop mozzarella, diced
- 150 g cocktail tomatoes, halved
- 1 handful basil, chopped
- 1 clove garlic, crushed
- 1 dash cream
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Cook and drain the gnocchi according to the instructions on the packet.
- Meanwhile, sweat the garlic and halved cherry tomatoes in hot olive oil until the tomatoes start to collapse. Add the gnocchi, diced mozzarella and chopped basil. Melt the mozzarella over medium heat while stirring constantly, add a dash of cream (really only one shot, the cream should only liquefy the whole thing a little and not make a cream sauce out of it). Season to taste with salt and pepper.
- Arrange and serve on plates.
- The dish is one of the more powerful, after a plate you are usually full of paper. 400 g (one package) gnocchi is enough for us for 2 (days and people).
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