EASY BAKED GNOCCHI WITH TOMATOES AND MOZZARELLA #DINNER #TOMATO
Allow's everything to stop and respect the gooey goodness that is this Easy Baked Gnocchi with Tomatoes and Mozzarella.Seriously. Will you simply LOOK at that awesome layer of ooey, gooey, melty scrumptiousness. I can scarcely even deal with it.
Presently, I'm no more bizarre to eating absurdly gooey sustenances. In any case, for reasons unknown, they don't show up here on the blog all the time. Perhaps this is on the grounds that I attempt to keep the plans I share here somewhat more beneficial. Or on the other hand possibly this is on the grounds that cheddar is REALLY HARD to photo (add that to the rundown of things I didn't know before beginning this job).Whatever the reason, this time I figured out how to effectively break the cheddar hindrance. So here I am with this basic, encouraging and fulfilling (and did I notice gooey?) vegan supper.
This Easy Baked Gnocchi with Tomatoes and Mozzarella is ideal for a weeknight dinner, which is for what reason I'm sharing it today as a feature of our month to month 30 Minute Thursday arrangement. To get it made in less than 30 minutes, you'll need to chip away at making the sauce while the gnocchi is cooking. And after that once everything is heating in the broiler, you'll have room schedule-wise to prepare together a serving of mixed greens or sauté up a side vegetable. It's an absolute low pressure circumstance.
Ingredients:
- 1 lb package store-bought gnocchi
- 2 tablespoons extra-virgin olive oil
- 1/2 cup thinly sliced shallots
- 4 garlic cloves, peeled and minced
- 1 tablespoon tomato paste
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. ground nutmeg
- 2 cups fresh cherry tomatoes
- 1 (15-ounce) can tomato sauce (I used no salt added tomato sauce)
- 2 tablespoons balsamic vinegar
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon heavy cream
- 8 ounces fresh mozzarella cheese, torn into pieces
Instructions:
- Pre-heat your oven to 400 degrees. Spray an oven safe dish (I used an 8-inch round baking dish) with non-stick cooking spray and set aside.
- Bring a large pot of salted water to a boil. While the water is coming to a boil, make the sauce. Add the gnocchi and cook according to the package instructions. Drain and set aside.
- Meanwhile, heat the olive oil in a large saucepan or skillet over medium-high heat. Add the sliced shallots and cook, stirring frequently, for about 3 minutes. Add the garlic and cook for an additional 1 minute. Stir in the tomato paste, salt, black pepper and nutmeg, cooking for about 30 seconds more. Add the cherry tomatoes, tomato sauce and balsamic vinegar. Bring the sauce to a simmer and cook, stirring occasionally, for about 5-7 minutes. Remove the sauce from the heat. Stir in the fresh herbs, heavy cream and the cooked gnocchi.
- Transfer about half of the gnocchi/tomato mixture to your prepared oven safe dish. Top with about half of the torn mozzarella cheese. Then add the remaining gnocchi/tomato mixture and top with the remaining mozzarella cheese. Transfer the dish to your pre-heated oven and cook for 10 minutes. If you want to brown the cheese, you can place the dish under your broiler for 1-2 minutes.
- Remove the baked gnocchi from your oven and allow it to rest for 5 minutes before serving. Top with additional fresh herbs, if desired.
- Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
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