Add Evoo to a large skillet. when hot, add garlic and onions and cook until soft. Crush whole peeled tomatoes with a blender, add it to the skillet, season with salt and let it simmer covered for 15 minutes

Serves: 4
Difficulty: Easy

Cooking Time: 15 Mins
Prep Time: 5 Mins

Dietary: Dairy
Allergens: None

INGREDIENTS

Fresh Italian potato gnocchi 500g, Buffalo mozzarella 125 g, Italian whole peeled tomatoes 800g, Onion 1 grated, Pecorino Romano 150g grated, Basil Leaves handful, Extra Virgin Olive Oil 2 T, Salt to season

METHOD

1. Add Evoo to a large skillet. when hot, add garlic and onions and cook until soft. Crush whole peeled tomatoes with a blender, add it to the skillet, season with salt and let it simmer covered for 15 minutes, Stir in half basil leaves and cook for further 2 minutes.

2. add fresh potato gnocchi to the skillet and cook it for 4 minutes or until cooked.

3. Turn off the heat, add grated pecorino and 100 g diced mozzarella and give a good stir to melt cheese through

4. Plate the gnocchi and garnish with the rest of the mozzarella and basil leaves.