Gnocchi with tomato sugo & stracciatella
Prep time 30 mins
Cook 20 mins
Serves 6
3
“Every Italian has their own way of making gnocchi,” says Massimo Mele. “Even in our house we have disagreements about whether to roast the potatoes or boil. I think my gnocchi are better but to be honest it’s the only thing I do better than my mamma.”
1 qty gnocchi
200g stracciatella
100g grated Parmigiano-Reggiano
TOMATO SUGO
130ml olive oil
2 whole garlic cloves
600g very ripe cherry tomatoes, cut in half
1 cup basil leaves
150ml good quality passata
1. For sugo, heat 100ml olive oil in a sauté pan, add garlic cloves and cook gently until they start to colour. Remove and discard or keep the garlic for something else. Add cherry tomatoes and cook for about 10 minutes until they start to break down. After 5 minutes add the passata and continue cooking. Stir through basil just before serving.
2. Meanwhile, cook gnocchi in a pot of salted boiling water. As they begin to float to the top, remove with slotted spoon and add to the tomato sauce. Add a little pasta water (about 100ml) and cook the sauce, gently tossing the gnocchi to coat at the same time.
3. To serve, remove gnocchi from heat and add parmigiano and remaining olive oil and mix to create a creaminess to the sauce. Season to taste and plate gnocchi with a spoonful of stracciatella on top and drizzle more olive oil.
INGREDIENTS
METHOD
Recipe Massimo Mele; Photography Eatable
