Tuscan Gnocchi
By chef Franco Luise
A simple Italian dish popular in Tuscany, consisting of potato gnocchi, a creamy cherry tomato and cream sauce.
- 21 min
- total
- Easy
- level
5 min prep · 16 min cook
What you will need
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Potato Gnocchi 250 g -
Mozzarella 0.5 pcs -
Double Cream 60 ml
-
Cherry Tomatoes 50 g -
Garlic 1 clove -
Basil 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients – we'll be cooking with them in a moment 🥟✨
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Dice the mozzarella. Cut the mozzarella into small cubes.
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Quarter the cherry tomatoes. Cut the cherry tomatoes into quarters.
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Peel the garlic. Peel the garlic.
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Bring water to a boil. Bring water to a boil for the gnocchi.
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Sauté the garlic. Sauté the garlic in a pan with a little oil for about 1 minute over medium heat, until fragrant.
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Sauté the tomatoes. Sauté the tomatoes and basil in a little oil in the pan for about 3–4 minutes over medium heat.
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Add the cream. Add the cream, season with salt and pepper, and simmer briefly for about 2–3 minutes until a thicker sauce forms.
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Cook the gnocchi. Cook the gnocchi in salted water for about 2 minutes, until they float to the surface.
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Add the gnocchi and mozzarella. Transfer the gnocchi to the pan with the mozzarella and mix well.
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Serve. Serve, optionally garnish with basil, add the sautéed garlic and sprinkle with hard cheese 🍽️✨
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