@blackskullsreaper: Gnocchi with Tomatoes and Mozzarella This easy dinner tastes fresh and rich, yet it’s simple to make. It checks every box: quick, easy, filling, and cheesy — and it’s kid-approved too! Ready in about 30 minutes from start to finish. You can prepare it ahead of time and it reheats beautifully, making it perfect for busy weeknights. Ingredients • 2 tablespoons (30 ml) olive oil • 2 garlic cloves, thinly sliced • 10 cherry tomatoes, halved (multi-colored work especially well) • 1 cup (250 ml) tomato passata (strained tomatoes) • 500 g (17.6 oz / about 4 cups) gnocchi • 125 g (½ cup / 4.4 oz) mozzarella, cubed • Salt and freshly ground black pepper, to taste • Fresh basil leaves (a few sprigs for cooking + extra leaves for serving) Instructions 1) Preheat the oven to 180 °C / 350 °F. 2) Cook the gnocchi according to the package instructions (usually in boiling salted water until they float to the surface). Drain and set aside. 3) Meanwhile, make the sauce: Heat the olive oil in a large oven-safe pan or skillet over medium heat. Add the sliced garlic and a few sprigs of basil; cook for about 30 seconds until fragrant. 4) Add the halved cherry tomatoes and cook until they begin to soften and break down. Pour in the tomato passata, season with salt and pepper, and stir. 5) Reduce the heat to low, cover, and let the sauce simmer gently for 10 minutes. If it becomes too thick, add a splash of water. 6) Add the drained gnocchi to the sauce and toss to coat. Scatter the cubed mozzarella over the top. 7) Transfer the pan to the preheated oven and bake for 10 minutes, or until the mozzarella is melted and slightly golden. 😎 Remove from the oven, top with fresh basil leaves, and serve immediately. Enjoy!

2026-08-21 07:10:51

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