gnocchi – My Whisk and I

15-Minutes Gnocchi

September 21, 2022September 17, 2022by Karen ClaassenLeave a Comment

500g gnocchi
15ml olive oil
30ml butter
3 cloves of garlic, minced
5ml mixed Italian herbs
1 x 400g tin of diced tomato
125ml tomato sauce (ketchup)
125ml vegetable stock
80ml cream
5ml salt
a few grindings of black pepper
a few sprigs of thyme
parmesan cheese, to serve

Fill a large saucepan with water and bring it to a boil.
Add the gnocchi, cook for 2-3 minutes (they should start floating) and drain.
Drizzle with some olive oil and mix through so that the gnocchi doesn’t stick – set aside.
Place a saucepan or large pan on medium-high heat and add the butter.
Add the garlic and stir-fry for 1 minute.
Add the gnocchi to the pan and sprinkle the herbs on top. Stir to coat.
Cook for about 4 minutes, stirring every now and then.
Spoon the gnocchi into a bowl and keep warm on the side.
Now add the tin of tomatoes, tomato sauce and vegetable stock and bring the mixture to a simmer.
Pour in the cream, add the salt and a few grindings of black pepper.
Add the gnocchi back into the pan and heat through.
Scatter some fresh thyme over and sprinkle with parmesan cheese.
Serve immediately.

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Gnocchi Pomodoro

August 15, 2022August 10, 2022by Karen ClaassenLeave a Comment

Pomodoro is a simple tomato sauce that is smooth, thick and concentrated. Cook it in a wide sauté pan as it will help the moisture from the tomato to evaporate. Pomodoro can be served with pasta and chicken and may be kept in the refrigerator for one week.

1 onion, chopped
2 cloves of garlic, minced
2 x 400g cans chopped tomato
30ml sugar
2 x 500g packs of gnocchi
a handful of basil
parmesan cheese

Set a large, wide sauté pan over medium-low heat and add 45ml of vegetable oil to it.
Add the onion and garlic to the saucepan and gently cook for about 10 minutes, stirring every now and then.
Add the tomato to a liquidiser and blitz until smooth.
Pour the tomato into the saucepan and add the sugar. Stir through.
Simmer the sauce on a medium-low heat for 10 minutes. You want the liquid from the sauce to evaporate so that you are left with a thick, concentrated tomato sauce.
Cook the gnocchi according to the packet instructions. Drain and add it to the sauce.
Tear up the basil leaves, stir it through and remove the saucepan from the heat.
Serve the gnocchi with freshly grated parmesan cheese.

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Traybake Gnocchi

November 16, 2021November 16, 2021by Karen ClaassenLeave a Comment

400g gnocchi
2 sweet peppers, sliced
100g black olives
100g green olives
400g cocktail/rosa tomatoes
150-200g feta cheese
125ml olive oil

Preheat your oven to 200℃ and line an oven tray with baking paper.
Place the gnocchi on one half of the tray in a flat layer.
Add the sweet peppers, black and green olives and tomatoes to the other side of the tray.
Place the feta in the middle of the tray and drizzle the olive oil over all the ingredients making sure the gnocchi is “well drizzled”.
Place the tray in the oven and bake for 25 minutes.
Spoon onto a serving dish and drizzle the gnocchi with the oil in the pan before serving.