COLD GNOCCHI – Tomatoes and Mozzarella (gluten free)
Gnocchi, tomatoes, mozzarella, Basil and extra virgin olive oil. Taste of Italy.
Time: 15 minutes
INGREDIENTS: 4 People
Gnocchi : 500 grams (I used the trademark gnocchi “ VENETIAN BLINDS – MOLINO DI FERRO”
Fresh tomatoes: 2/3 about tomatoes 250 grams (I used tomatoes "SAN MARZANO”)
Mozzarella: 125 grams (However at your pleasure)
Salt: quantum satis
Extra virgin olive oil Italian: quantum satis
Basil: to your taste
Wash the tomatoes and cut into small pieces in a bowl; season with salt, oil, Basil (fragmented with hands).
Put the water, bring to a boil and add salt: pour the gnocchi in the water. When the gnocchi rise to the surface of the water, you remove the gnocchi from the water with the help of the skimmer (do drain the water) and then pour the gnocchi in the bowl and turn it with a spoon the gnocchi with tomatoes for flavor: cool the gnocchi. Before serving, cut the mozzarella into cubes and add to sauce gnocchi. Served at the table. Add another chopped Basil ( fragmented with hands) If you like.
Alternative possibility: You can store the gnocchi with tomatoes in the refrigerator 2/3 hours (without mozzarella). Before serving, you take out the Bowl from the fridge with gnocchi and tomatoes: Add a few more drops of oil, turn around with the help of a spoon. Add the diced mozzarella and if you like more chopped Basil ( fragmented with hands).
Enjoy your meal
See also: "tomatoesSan Marzano”
See also: Recipes