Main Meals

Gnocchi with baby marrow, Balsamic-caramelised cherry tomatoes and buffalo mozzarella

4
Easy
15 minutes
20 minutes
Wine/Spirit Pairing
Woolworths Simonsig Chenin Blanc 2019

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Ingredients

Method
  • 2 T olive oil (plus extra)
  • 1x 600 g punnet Woolworths cherry tomatoes
  • 5 g fresh basil
  • 3 garlic cloves, sliced
  • 150 g baby marrow spaghetti
  • lemon juice, to taste
  • salt and pepper, to taste
  • chilli, to taste
  • 2x 500 g Woolworths Italian potato gnocchi
  • 80 g butter
  • fresh buffalo mozzarella, to serve

1. Place 2 T olive oil, cherry tomatoes, basil and garlic in a pan. Caramelise over a medium heat.
2. Using a vegetable peeler, shave the raw baby marrow and toss with olive oil, a squeeze of lemon juice, seasoning and chilli to taste.
3. Cook the gnocchi in salted boiling water for 2 minutes, or until they float to the top. (Test one before draining.)
4. Add to a pan with the butter and fry until crispy and golden.
5. Serve tossed with the tomatoes, baby marrow and torn fresh buffalo mozzarella.

Find more gnocchi recipes here.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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