Gnocchi with Tomato-Cheese Sauce
Pane-Bistecca
I often have refrigerated gnocchi at home so that I can throw something together quickly when I’m in a hurry. This gnocchi with tomato and cheese sauce is such a quick recipe! Unfortunately, it’s not that easy to find gnocchi here in Manila, sometimes they’re available, sometimes not for ages, so I often bring them back from Hong Kong when I’m there.
I simply cooked the gnocchi in the sauce, so I didn’t have to boil them separately in salted water. That saves a lot!
I simply cooked the gnocchi in the sauce, so I didn’t have to boil them separately in salted water. That saves a lot!
Ingredients
1 pack ready-made Gnocchi 400 -500 g
1 handful Cherry Tomatoes, halved
3 cloves of Garlic, chopped
Some fresh Thyme
200 g Tomato Sauce
Salt and Pepper
Paprika
Chili
some Water
40 g Cream
100 g grated Mozzarella
100 g grated Parmesan
50 g Cottage Cheese
Instructions
1
Step 1
Heat a little olive oil in a wok and fry the garlic with the cherry tomatoes and spices. Add the tomato sauce and simmer for 5 minutes.
2
Step 2
Add the gnocchi and mix well, adding a little water to prevent the dried gnocchi from becoming hard! Simmer for approx. 15 minutes, making sure that the sauce is always runny enough. You can test with a fork to see if the gnocchi are soft.
3
Step 3
Add the various cheeses and allow to melt. Season if necessary and serve hot.
Notes
It really works!
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