Cheesy gnocchi
Another weeknight "pasta" meal! Except this time it's gnocchi - a fun twist on the regular Wednesday night pasta with cheesy gnocchi!
Servings: 2
Ingredients
- 500 g gnocchi 1lb
- 3 tbsp olive oil
- 4 garlic cloves finely sliced
- 500 g cherry tomatoes 1lb
- 50 g parmesan 1.7oz
- 120 g buffalo mozzarella 4.2oz
- 1/2 cup heavy cream
- fresh basil leaves to serve
- chilli flakes optional
Instructions
- Begin by bringing a large pot of heavily salted water to the boil.
- Meanwhile, in a large saucepan on a medium heat, bring the olive oil to heat and fry the garlic for 1 minute or until slightly fragrant. Add the tomatoes to the pan and cook for 7 minutes or until they have burst open and create a jammy sauce. Stir the cream through the tomatoes and bring to the boil. Once boiling, turn the heat to low.
- Cook the gnocchi al dente, drain and reserve up to 1 cup of pasta water. The gnocchi should take only 2 minutes to cook if using packaged gnocchi.
- Continuing on a low heat, stir the cooked gnocchi and parmesan through the sauce while slowly incorporating up to 1 cup of pasta until you have a silky and glossy texture.
- Place the sliced mozzarella over the gnocchi and cover the pan with a lid. Cook on a low heat for 2 – 3 minutes or until the mozzarella is melted and gooey.
- Remove the lid and sprinkle over chili flakes and fresh basil leaves. Serve immediately.
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