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Rustic one pot tomato & spinach gnocchi with burrata This is a fab vegetarian make ahead one-pot meal that can be enjoyed by the whole family. Rustic Tomato Fusilli Soup is easy. You open a bunch of cans, dump it all in one pot.
To begin with this particular recipe, we must prepare a few ingredients. You can have rustic one pot tomato & spinach gnocchi with burrata using 14 ingredients and 3 steps. Here is how you cook it.
Composition needed to cook Rustic one pot tomato & spinach gnocchi with burrata:
- 500 g gnocchi
- 1 white onion diced
- Olive oil for cooking
- 40 g washed spinach
- Approx 100g Burrata or mozzarella cheese for topping
- Handful basil leaves
- Sauce
- 1/2 cup whole milk
- 1 tin chopped tomatoes
- 1 tspn tomato puree
- 1 clove garlic
- Handful basil
- Squeeze honey
- Salt and pepper
A bit of lemon juice makes for a tender crust. One of the best things to do with tomatoes, in our humble opinion, is make a flavor packed Instant Pot Rustic Tomato Sauce. Rustic one-pot lamb stew with potatoes, tomatoes, anchovies and olives Lucy Parissi Supergolden Bakes 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.
Instructions to serve Rustic one pot tomato & spinach gnocchi with burrata:
- 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.
- 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.
- 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!!
Tomatoes are at their peak, you can find eggplant and zucchini the size of your head, and fresh herbs are just begging to be added to every dish. With that in mind, let's take all the beautiful produce, and cook it into a rustic stew. I made my own version and it was phenomenal! I contemplated the recipe in my head for a while (I was also thinking whether I wanted to do it the "western" style or Asian style) and decided to do an eclectic Asian-style. Start by heating the Dutch oven or large pot to medium-high.
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