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INGREDIENTS
DIFFICULTY: LOW PREP. TIME 5 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: LOW
1 RECIPE GNOCCHI DI PATATE
OR STORE BOUGHT |
3 CUPS (700 ML) TOMATO PUREE
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3 GARLIC CLOVES, CUT IN HALF
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5 TBLSPOONS EXTRA VIRGIN OLIVE OIL
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RED PEPPER, TO TASTE
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FRESH BASIL
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8 OZ. MOZZARELLA CUT IN CUBES
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FRESHLY GRATED PARMIGIANO REGGIANO CHEESE
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SALT TO TASTE
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RECIPE
IN A LARGE FRY PAN, OVER MEDIUM HEAT, PLACE THE OLIVE OIL, GARLIC AND RED PEPPER
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BEFORE THE GARLIC BROWNS, TAKE THE GARLIC OUT AND ADD THE TOMATO PUREE, SALT TO TASTE AND BASIL. FINISH TO COOK
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COAT THE BOTTOM OF AN OVEN DISH WITH THE TOMATO SAUCE
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IN A LARGE SAUCE PAN, BRING WATER TO A BOIL AND ADD THE SALT. ADD THE GNOCCHI TO THE BOILING WATER
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THE HOME MADE GNOCCHI ARE READY WHEN THEY START TO FLOAT OR COOK AS DIRECTED ON THE PACKAGE IF STORE BOUGHT. DRAIN THE GNOCCHI USING A SMALL COLANDER SCOOPING THE GNOCCHI OUT OF THE WATER
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PUT THE DRAINED GNOCCHI OVER THE TOMATO SAUCE IN THE OVEN DISH
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COVER THE GNOCCHI WITH THE REST OF THE TOMATO SAUCE
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PUT THE MOZZARELLA OVER THE TOMATO SAUCE
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ADD THE PARMIGIANO REGGIANO CHEESE AND PLACE THE GNOCCHI IN THE PRE HEATED OVEN
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TAKE OUT OF TEH OVEN WHEN THE TOP GETS KRISPY
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SERVE WITH EXTRA PARMIGIANO REGGIANO CHEESE FRESHLY GRATED, ENJOY!!