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GNOCCHI POMODORO

Ingredients

  • 400gm can of Italian tomatoes crushed
  • 6 mozzarella balls
  • 4 smashed garlic cloves
  • 1 finely chopped onion
  • ½ cup Parmesan cheese
  • ½ cup water
  • Glug of olive oil
  • Sprig of thyme
  • Sprig of rosemary
  • Handful fresh basil chopped
  • Gnocchi (Woolies)
  • Salt and pepper

 

Method

  1. Heat olive oil in a pot on medium.  Add thyme and rosemary.  Once herbs start to crisp, remove from the pan.  Add chopped onion and gently fry until onions are golden. 
  2. Add the garlic.  Fry for a few more minutes, careful not to burn the garlic.  Add the tomatoes and chopped basil, cook gently for 30 minutes adding a little water if needed.  In another pot, boil water with a teaspoon of salt. 
  3. Add gnocchi, cook according to instructions.   Remove and strain gnocchi.  Add to the sauce with the mozzarella balls and parmesan.
  4. Once the cheese has folded into the sauce, remove from heat and serve with a fresh garden salad

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