John Myers
Gnocchi and Tomato Pan
The perfect gnocchi and tomato pan recipe with a picture and simple step-by-step instructions.
- 1 Clove of garlic
- 1 bunch Spring onion
- 250 g Cherry tomatoes
- 1 bunch Arugula
- 3 tbsp Olive oil
- 500 g Minced meat
- 2 tsp Oregano
- Salt
- Pepper
- 500 g Sieved tomatos
- 800 g Gnocchi
- Cheese for sprinkling
- Peel the garlic and dice finely. Clean the spring onions and cut into rings. Wash the cherry tomatoes and cut in half. Wash the rocket and chop it into small pieces.
- Heat 1 tablespoon of oil in a pan. Fry the mince in it over a high heat until crumbly. Fry the garlic and oregano briefly. Season with salt and pepper. Pour in the tomatoes and let everything simmer uncovered for about 5 minutes.
- In the meantime, heat the remaining oil in a large pan. Fry the gnocchi in it over medium heat, turning until golden brown. Add the cherry tomatoes and spring onions to the mince sauce and simmer uncovered for another 3 minutes. Mix with the gnocchi and sprinkle with rocket and cheese.
Facebook Comments