TOMATEN  MOZZARELLA  GNOCCHI

Tomato and Mozzarella Gnocchi

1 shallot or small onion
2 cloves of garlic
300 g cherry tomatoes
2 tbsp. olive oil
2 tbsp. tomato purée
250 ml vegetable soup
200 ml cream
400 g chopped tomatoes (tinned)
100 g cream cheese
2 tsp. Italian herbs (dried)
800 g gnocchi
2 balls mozzarella
Salt, Pepper
2 sprigs basil
 

 

Finely dice the shallot and garlic, halve the cherry tomatoes. Heat the olive oil in a saucepan and sauté the onion and garlic. Briefly fry the tomato purée. Add the tinned tomatoes, soup, cream cheese and herbs and season with salt and pepper. Simmer for 10 minutes, stirring occasionally. Fold in the gnocchi and cook according to the instructions on the packet. Drain the mozzarella and tear into large pieces. Pluck the basil leaves. Stir in the mozzarella until it has melted. Serve garnished with basil.

 
     
     
 

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