One pan, handful of ingredients and a couple of minutes is all you need to make these gnocchi with tomato sauce and creamy mozzarella. Let's do it!
Shop ingredients
Nutrition (1 serving)
- 542 kcal
- 66 g carbohydrates
- 19 g fats
- 25 g protein
Per 3 portions
For 3 portions:
- 500 g gnocchi
- 425 g tomato puree
- 2 tbsp of Vilgain vegan sugo con pinoli
- 1 tbsp olive oil
- 1 onion
- 2 cloves garlic
- dried basil
- garlic granules
- 2 mozzarella
- salt
- pepper
- basil
Instructions
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Using olive oil, gently fry finely chopped onion and garlic.
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When the onion and garlic are golden, add the tomato puree and 2 tablespoons of sugo.
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Add salt, pepper, dried basil, garlic granules and finely chopped fresh basil to the sauce.
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Cook for 5 minutes.
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Add gnocchi to the sauce and tear over one mozzarella ball. Mix well and cook for 5 minutes, until the gnocchi are al dente.
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Finally, add slices of the second mozzarella ball to the pan and leave it to melt.
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Serve the gnocchi with fresh basil. You can also add some prosciutto.
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Enjoy!
