Italian Margherita Gnocchi
Gnocchi boiled until they float, tossed with simmered passata and garlic olive oil, finished with melted mozzarella and basil.
- 400 g fresh gnocchi
- 300 ml passata
- 125 g mozzarella ball
- 15 g fresh basil
- 2 whole garlic cloves
- 2 tbsp olive oil
- 30 g parmesan cheese
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Bring a large saucepan of salted water to boil for the gnocchi
- Step 2
Heat olive oil in a frying pan over medium heat, add minced garlic and cook for 1 minute
- Step 3
Add passata to the frying pan, season with salt and pepper, simmer for 5 minutes
- Step 4
Cook gnocchi in boiling water until they float to the surface, about 2-3 minutes
- Step 5
Drain gnocchi and add to the tomato sauce, toss gently to coat
- Step 6
Tear mozzarella into chunks and add to the pan, cook for 1-2 minutes until melting
- Step 7
Remove from heat, tear fresh basil leaves over the top and serve with grated parmesan
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