Gnocchi Alla Sorrentina
This low effort gnocchi alla sorrentina is so comforting & warming with all the flavours of Italy.
Equipment
Ingredients
- 500 g cherry tomatoes, halved (£0.96)
- 3 cloves garlic, minced (£0.69/3)=(£0.23)
- 2 x 400g tin plum tomatoes (£0.28x2)=(£0.56)
- 1 bunch of fresh basil, stems finely sliced (£0.50)
- 1 kg packed gnocchi (£0.65x2)=(£1.30)
- 250 g (2 balls) low fat mozzarella, roughly torn (£0.60x2)=(£1.20)
Side:
- 1 broccoli, cut into florets & boiled in salted water (£0.50)
- 1 cauliflower, cut into florets & boiled in salted water (£0.82)
Cupboard Essentials
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp red pepper flakes (optional)
- 300 ml chicken stock/vegetable stock
- Salt & Pepper
- Pepper
Instructions
Tip:To prevent any sogginess from the mozzarella, tear the mozzarella and remove the excess moisture by patting with a paper towel before step 4.
- Start by adding the extra-virgin olive oil to an oven-proof, deep frying pan along with the halved cherry tomatoes. Season with salt and fry on a medium/low heat for 5 minutes.
- Next, add the minced garlic, red pepper flakes and sliced basil stems into the pan. Continue to fry for a couple of minutes on a low heat with a drizzle of red wine vinegar.
- Meanwhile, blend the plum tomatoes until smooth. Transfer into the frying pan along with the gnocchi & stock. Increase the heat to a low simmer and cook for 10 minutes, stirring occasionally.
- After this time, the sauce should have reduced/thickened and the gnocchi should be mostly cooked. Top with the torn mozzarella and pop under the grill for 5-10 minutes, or until the cheese is melted & starts to turn golden brown.
- Serve with fresh basil & a portion of broccoli/ cauliflower mix. Season with salt & pepper if necessary.
Nutrition
Calories: 464kcalCarbohydrates: 63gProtein: 19gFat: 10g
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