Gnocchi with tomato and mozzarella
COLD GNOCCHI – Tomatoes and Mozzarella (gluten free)icon GF no flour

Gnocchi, tomatoes, mozzarella, Basil and extra virgin olive oil. Taste of Italy.

 

fix iconDifficulties: LowBoiler-icon- Difficulties
Strawberry Money iconCost: BassCoin icon
icon timerTime: 15 minutes

INGREDIENTS: 4 PeopleIcon number The Blinds Gnocchi
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

icon listAdvice to our readers and friends (especially non-Italians): This summer recipe needs fresh ingredients and good. The ingredients are essential to the flavor and the success of this recipe.

EQUIPMENT:

Perforated Ladle or skimmer

PROCEDURE:
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.

icon altAlternative 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

Anto

See also: "tomatoesSan Marzano

See also: Recipes

Tagged on:                         

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.