Gnocchi with tomato-vodka sauce
2 to 4
Easy
10 minutes
20 minutes“If you’re looking for a great little twist on an old favourite, this is the recipe for you. It will be ready within half an hour and you don’t even need to boil the gnocchi: fried until crispy in a pan with butter and oil, and ready within minutes, they are sublime.” – Hannah Lewry
Ingredients
Method
- 1 red onion, chopped
- 2–3 garlic cloves, crushed
- 3 T olive oil
- 1 T tomato paste
- 1 x 340 ml Woolworths passata rustica with basil bottle
- 2 T crème fraîche
- 4 T vodka
- 4 T Parmesan finely grated, plus extra for serving
- 1 x 400 g Woolworths gnocchi potato dumplings pack
- 1 T butter
- sea salt and freshly ground black pepper, to taste
- fried basil leaves, to garnish
- 1 x 150 g Woolworths fior di latte tub, torn, for serving
Method
Ingredients
1. Cook the onion and garlic in 2 T olive oil until softened and fragrant.
2. Add the tomato paste and cook for 1 minute. Pour in the passata, cook for 1–2 minutes, then stir in the crème fraîche and vodka.
3. Simmer gently until the sauce thickens slightly. Stir through 2 T grated Parmesan and season to taste.
4. Meanwhile, pan-fry the gnocchi in the remaining olive oil and the butter over a medium heat until golden and crisp. Toss the gnocchi through the tomato sauce.
5. Serve topped with the fried basil leaves and fior di latte. Drizzle with extra virgin olive oil and season with black pepper.
Photographer: Myburgh Du Plessis
Food assistant: Claire van Rooyen and Bianca Jones
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