Recipe: Appetizing Rustic one pot tomato & spinach gnocchi with burrata

Rustic one pot tomato & spinach gnocchi with burrata. Melt in the mouth shoulder of lamb with punchy flavours from the anchovies, olives and tomatoes, this easy one-pot stew is perfect for a hearty dinner. I used rolled shoulder of lamb in this rustic one-pot lamb stew and the meat was incredibly tender and flavourful. I didn't really follow a recipe here, simply.

Add the cooked spaghetti back into the pot, toss. Humble, rustic, vibrantly fresh One Pot Spanish Chicken and Potatoes, you say? Fatima would make this sauce all the time, and she called it "salsa" - simmered tomatoes, eggplants, onions, garlic, olive oil, and salt thrown in this contraption called the Thermomix (anyone?) and it would cook into this. You can cook Rustic one pot tomato & spinach gnocchi with burrata using 14 ingredients and 3 steps. Here is how you cook that.

Ingredients of Rustic one pot tomato & spinach gnocchi with burrata

1. It's 500 g of gnocchi.
2. You need 1 of white onion diced.
3. It's of Olive oil for cooking.
4. It's 40 g of washed spinach.
5. Prepare of Approx 100g Burrata or mozzarella cheese for topping.
6. You need Handful of basil leaves.
7. It's of Sauce.
8. Prepare 1/2 cup of whole milk.
9. Prepare 1 tin of chopped tomatoes.
10. You need 1 of tspn tomato puree.
11. Prepare 1 clove of garlic.
12. Prepare Handful of basil.
13. Prepare Squeeze of honey.
14. It's of Salt and pepper.

This Rustic Tomato & Olive Tapenade is perfect for entertaining and snacking! You could absolutely use regular red cherry tomatoes and it would be just as delicious, but maybe not as colorful. I just tossed them with a simple marinade and roasted them in the oven on a baking sheet. Adult Man Planting Tomatoes On His Balcony.

Rustic one pot tomato & spinach gnocchi with burrata instructions

1. Sauté diced onion in olive oil. Meanwhile, blitz all the sauce ingredients till smooth and add into the onion once softened. The gnocchi only takes a couple of minutes to cook in boiling water so this can be done while the sauce is cooking. Drain the gnocchi and lay into a ceramic oven proof dish..
2. Add the spinach to the tomato sauce and wilt it into the sauce. This should only take a couple of minutes or so. Then pour the tomato sauce all over the cooked gnocchi and dot the top with burrata or mozzarella cheese and a handful of basil leaves. ***Top tip - I only used half the sauce I made for the amount of gnocchi I had and I saved the rest in the freezer for another pasta sauce. You can do the same or use it all for a saucier gnocchi dish.***.
3. You can leave this in the fridge for a few hours if needed or cook it till golden brown (on about 160 degrees for approx half an hour). Serve with a crisp salad, Parmesan over the top and some crusty bread!!.

Agronomist in white coat and cap on head crouching and holding clipboard while Adult Man Planting Tomatoes On His Balcony. One-pot meal - chicken thighs and legs with potatoes and pumpkin baked in cast-iron pan. Rustic Tomato-Ricotta Tart/Pie - a light, tender, buttery pie with a creamy filling of ricotta and fresh seasonal tomatoes! Place them in a single layer on paper towel lined plate. Sprinkle some salt over the tomato slices and then place another paper towel over the slices.