creamy tomato gnocchi

creamy tomato gnocci

Serve this creamy tomato gnocchi as a meal to vegetarians or a side dish for steak.

  • 20 mins
  • 4
  • Easy

INGREDIENTS

  • 30ml olive or avocado oil
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 45ml tomato paste
  • 2 handfuls cherry tomatoes
  • 400g tin tomato purée
  • 5ml sugar (optional)
  • 30ml balsamic vinegar
  • 500g packet gnocchi
  • handful basil, chopped
  • 160ml Greek yoghurt
  • 180ml mozzarella cheese, grated

METHOD

  1. Preheat oven to 200°C. Heat oil on medium-high in a 28cm ovenproof frying pan and sauté the onion and garlic.
  2. Stir in the tomato paste, cherry tomatoes, tomato purée, sugar and balsamic and bring to a boil. Cook for about 5 minutes.
  3. Cook the gnocchi in salted boiling water according to the packet instructions. Drain and stir into the tomato
    mixture with the basil and yoghurt. Season.
  4. Sprinkle over mozzarella and cook under a heated grill for about 5 minutes or until cheese has melted.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Tip

This makes a great steak side for meat lovers.

Magazine issue date: June, 2018


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