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

By Hannah Lewry
4
Easy
15 minutes
20 minutes

Ingredients

  • 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

Method

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.