John Myers
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Caprese Gnocchi
The perfect caprese gnocchi recipe with a picture and simple step-by-step instructions.
- 400 g Gnocchi Link see at the end d. Recipe (but also ready-made product)
- 1 tbsp Olive oil
- 2 medium-sized Shallots approx. 70 g
- 1 size Clove of garlic
- 1 tbsp Tomato paste
- 400 g Tomatoes in pieces a.d. Can
- 150 g Small date (snack) tomatoes
- 2 tbsp Bianco balsamic vinegar
- 50 ml Cream
- Pepper, salt, sugar
- 1 Bullet Buffalo mozzarella
- 50 g Parmesan
- Basil
Gnocchi, own production:
- Please read the recipe under the following link: Make this gnocchi first, let it rest covered and only cook when the sauce is ready, as they come straight from the saucepan into the sauce and only pull through there briefly. If a finished product is used due to lack of time, then proceed in the same way.
Sauce:
- Skin shallots and finely dice. Skin the garlic, finely chop. Wash, dry and halve the date tomatoes. Slice the Parmesan. Sweat the shallots and garlic in a large pan in the oil until translucent. Stir in tomato paste, sweat briefly and deglaze with the vinegar. Add canned and date tomatoes, season with pepper, salt and sugar and let everything simmer for approx. 5 – 7 minutes.
- In the meantime, preheat the oven to 180 ° O / bottom heat and cook the gnocchi. Stir the cream into the tomato sauce, lift the finished gnocchi out of the water, drain a little and immediately fold into the tomato sauce. Spread the slightly torn apart mozzarella and grated Parmesan on the surface and place the pan in the oven for 10 minutes to gratinate.
- Arrange in a deep plate and garnish with basil. Then …… just let it taste ………. 😉
- The preparation and cooking times, among others, do not include making your own gnocchi. Calculate this extra with approx. 30 – 40 minutes.
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