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Crispy Gnocchi with Mozzarella and Tomato Sauce Recipe

Crispy Gnocchi with Mozzarella and Tomato Sauce recipe


This is a yummy dish with soft gnocchi that are crispy on the outside. They are mixed with a tasty tomato sauce and melted mozzarella cheese. It's a warm and cheesy meal that's good for dinner.


1 clove of garlic, minced
1 teaspoon of dried oregano
800 g gnocchi
400 g canned diced tomatoes
1/4 teaspoon red pepper flakes
200 g shredded mozzarella cheese
20 g toasted almonds
1 handful of fresh parsley, chopped
50 g grated pecorino cheese
60 ml extra virgin olive oil


In a food processor, combine the toasted almonds, parsley, pecorino cheese, and half of the olive oil. Blend until you have a coarse green sauce. Season with salt and pepper to taste.
In a large frying pan, heat the remaining olive oil over medium heat. Add the minced garlic and dried oregano, and cook for 2 minutes until fragrant.
Pour the canned diced tomatoes into the pan, add red pepper flakes, and simmer for 10 minutes until the sauce thickens slightly.
In another pan, cook the gnocchi according to the package instructions until they float to the top, then drain them.
Heat a drizzle of olive oil in the same pan over high heat. Add the cooked gnocchi and fry for 5-7 minutes until they are crispy and golden brown.
Preheat the broiler. Combine the crispy gnocchi with the tomato sauce in the pan, and sprinkle shredded mozzarella cheese over the top.
Place the pan under the broiler for 3-5 minutes until the cheese is melted and bubbly.
Serve the gnocchi hot, drizzled with the almond-parsley pesto.

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