Since our trip to Rome in 2014 I have become obsessed with Italian food. I’ve been lucky enough to visit a few places in Italy & every time I discover new, simple dishes that I love to recreate when I’m home.
One dish, in particular, was a Gnocchi dish that my boyfriend and I ate in Milan. This simple dish of roasted tomatoes, fresh gnocchi & cheese was one of the best Italian meals we have ever eaten.
We have tried a few times to cook this dish at home & I think I have finally perfected the recipe!
With only 5 ingredients & seven simple steps, we can all have a little bit of Milan on a rainy Monday in Manchester. If you plan to cook only one dish this week, then make it this one. Trust me, it is delicious!
– Fresh Gnocchi
– Fresh vine Tomatoes (cherry or San Marzano)
– Garlic clove or 1/2 teaspoon of fresh garlic purée
– Baby Spinach leaves (optional)
– Mozzarella / Parmesan (optional)
Pre heat your oven to 200•c
– Chop the tomatoes in half or quarters, depending on size, then season with salt, pepper, chopped garlic & olive oil (if using garlic purée, mix this with a little oil & drizzle evenly over the tomatoes)
– Place tomatoes into the centre of the oven and check after 20 mins. When some of the edges have blackened, turn the oven off & leave the tomatoes inside to stay warm.
– Pop the fresh Gnocchi into a pan of salted, boiling water. Allow the pan to boil for for 1 minute then drain the water.
– Once fully drained, add butter to the pan of Gnocchi & fry for a couple of minutes. Try not to stir too much, as they may break apart.
– Add the roasted tomatoes & spinach leaves to the gnocchi and stir through, once the leaves have wilted slightly, plate up your lovely Milanese gnocchi!
– Finish with a sprinkle of Parmesan or small torn pieces of mozzarella & serve!