Cheesy Pull-Apart Garlic Gnocchi
INGREDIENTS
- 2 packs La Famiglia Rana Garlic & Mozzarella Filled Pan Fry Gnocchi
- 1 Shallot
- 1 Garlic clove
- 15 g Fresh basil
- 3 tbsp Tomato purée
- 1.2 tbsp Chilli flakes
- 85 ml Water
- 100 g Grated mozzarella cheese
- Olive oil
METHOD
- 1. Preheat the grill:
◯ Set your grill to medium-high.
2. Prep the ingredients:
◯ Peel and finely dice the shallot.
◯ Peel the garlic cloves.
◯ Separate the basil leaves from the stalks.
3. Start the marinara:
◯ Heat a glug of olive oil in a small saucepan over medium heat.
◯ Add the diced shallot, whole garlic cloves, and a pinch of salt.
◯ Cook for 3–4 minutes, or until softened.
4. Finish the sauce:
◯ Add tomato purée, chilli flakes, basil stalks, and the water to the pan.
◯ Stir to combine and cook for another 3–4 minutes.
◯ Season with black pepper.
◯ Remove the garlic and basil stalks (this is your cheat’s marinara).
5. Crisp up the gnocchi:
◯ Heat a drizzle of olive oil (or a knob of butter) in a wide non-stick frying pan over medium-high heat.
◯ Add the gnocchi and pan-fry for at least 5 minutes, or until golden and crispy.
◯ Remove from the heat.
6. Layer and grill:
◯ Add a layer of crispy gnocchi to the base of a small oven-safe dish.
◯ Sprinkle over some grated mozzarella.
◯ Repeat with another layer of gnocchi and a final layer of cheese.
◯ Place under the grill for 3–4 minutes, or until the cheese has melted.
7. Finish and serve:
◯ Remove the dish from the oven and let it cool slightly.
◯ Sprinkle over torn basil leaves and an extra pinch of chilli if you like.
◯ Serve with a bowl of the marinara sauce for dipping.
◯ Go for a cheese pull—and enjoy!
INGREDIENTS
SERVINGS
-
+
- 2 packs La Famiglia Rana Garlic & Mozzarella Filled Pan Fry Gnocchi
- 1 Shallot
- 1 Garlic clove
- 15 g Fresh basil
- 3 tbsp Tomato purée
- 1.2 tbsp Chilli flakes
- 85 ml Water
- 100 g Grated mozzarella cheese
- - Olive oil
METHOD
- 1. Preheat the grill:
◯ Set your grill to medium-high.
2. Prep the ingredients:
◯ Peel and finely dice the shallot.
◯ Peel the garlic cloves.
◯ Separate the basil leaves from the stalks.
3. Start the marinara:
◯ Heat a glug of olive oil in a small saucepan over medium heat.
◯ Add the diced shallot, whole garlic cloves, and a pinch of salt.
◯ Cook for 3–4 minutes, or until softened.
4. Finish the sauce:
◯ Add tomato purée, chilli flakes, basil stalks, and the water to the pan.
◯ Stir to combine and cook for another 3–4 minutes.
◯ Season with black pepper.
◯ Remove the garlic and basil stalks (this is your cheat’s marinara).
5. Crisp up the gnocchi:
◯ Heat a drizzle of olive oil (or a knob of butter) in a wide non-stick frying pan over medium-high heat.
◯ Add the gnocchi and pan-fry for at least 5 minutes, or until golden and crispy.
◯ Remove from the heat.
6. Layer and grill:
◯ Add a layer of crispy gnocchi to the base of a small oven-safe dish.
◯ Sprinkle over some grated mozzarella.
◯ Repeat with another layer of gnocchi and a final layer of cheese.
◯ Place under the grill for 3–4 minutes, or until the cheese has melted.
7. Finish and serve:
◯ Remove the dish from the oven and let it cool slightly.
◯ Sprinkle over torn basil leaves and an extra pinch of chilli if you like.
◯ Serve with a bowl of the marinara sauce for dipping.
◯ Go for a cheese pull—and enjoy!