John Myers
Ingredients for 2 servings:
- 600 g gnocchi from the refrigerated section
- 500 ml tomato juice
- 2 shallots
- 2 tbsp tomato paste
- 1 tbsp rapeseed oil
- 1 small garlic clove(s)
- some basil, fresh
- 1 small piece(s) of butter
- some salt and pepper
- Paprika powder
- Herbs, Italian
- 1 ball of mozzarella
- possibly Parmesan, mountain cheese or similar.
- 2 tsp pesto
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
great for the air fryer
First, boil the gnocchi in salted water for about 3 minutes, then rinse them in a sieve with cold water to remove any starch. Then, fry the gnocchi in a pan with a generous knob of butter until golden brown. Meanwhile, dice the shallots and fry them briefly in rapeseed oil with the tomato paste and garlic, then add the tomato juice (I use homemade). Add the pesto and spices, as well as any chopped herbs you have, to taste, and let the sauce simmer for a bit. When the sauce has thickened slightly and the gnocchi are nice and golden, pour everything into a baking dish or the air fryer dish. Mix in the sauce and arrange the mozzarella in thin slices. I like to grate some spicy cheese like Bergkäse or Parmesan over the top for even more flavor and an extra cheesy kick. I always bake the casserole in the air fryer for 15 minutes at 200°C. It also works in the oven. It’s important that the cheese is nice and golden brown. Then garnish with fresh basil, Parmesan, tomato flakes, or halved cherry tomatoes and enjoy. For me, this is the ultimate, simple, and delicious soul food.
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