#WFD – Tomato and Parmesan Gnocchi
Sprinkle the chopped parsley and parmesan shavings over just before serving.
POLOKWANE – If you’re a lover of Gnocchi, then this recipe was made especially for you.
What’s for Dinner says you’ll find your new favourite dish in a bowl of perfectly al dente gnocchi with a delectable tomato sauce. This meal really comes together in flavour, with shaved parmesan and the delicate tartness of roasted tomatoes.
Ingredients
– 500g store bought potato gnocchi
For the Knorr Tomato sauce:
– Knorr Tomato Base Dry Cook-In Sauce
– 1 Red Onion, finely chopped
– 1 Red Pepper, finely chopped
– Water 400ml
– finely grated parmesan, to serve
– 100g cocktail tomatoes on the vine
– 15 ml (1 tbsp) olive oil
– a small hand full fresh parsley chopped
– 8-10 parmesan shavings
Method
– Heat a medium saucepan with water until boiling and cook the gnocchi until al dente for 15-20minutes. Drain and keep warm until needed.
– In a pan, brown the onions in 2 tbsp of oil. Add the red pepper and cook for 4 minutes until the red pepper starts to soften.
– Add 400 ml water to the pan, stir in the contents of the pouch and bring to the boil while stirring.
– Reduce heat and simmer uncovered for 15 minutes.
– Pre-heat the grill of the oven and place the tomatoes on a baking sheet. Drizzle the oil over. Grill for 8-10 minutes, or until they start to blister. Remove from the oven.
-Divide the gnocchi amongst the bowls and spoon the tomato sauce over. Top every bowl with some of the roasted tomatoes. Sprinkle the chopped – parsley and parmesan shavings over just before serving.
