Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, rustic one pot tomato & spinach gnocchi with burrata. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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.
Rustic one pot tomato & spinach gnocchi with burrata is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Rustic one pot tomato & spinach gnocchi with burrata is something that I have loved my entire life.
To get started with this particular recipe, we must first 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 can achieve that.
The ingredients needed to make Rustic one pot tomato & spinach gnocchi with burrata:
- Make ready 500 g gnocchi
- Take 1 white onion diced
- Prepare Olive oil for cooking
- Make ready 40 g washed spinach
- Get Approx 100g Burrata or mozzarella cheese for topping
- Get Handful basil leaves
- Take Sauce
- Take 1/2 cup whole milk
- Prepare 1 tin chopped tomatoes
- Make ready 1 tspn tomato puree
- Prepare 1 clove garlic
- Prepare Handful basil
- Prepare Squeeze honey
- Take Salt and pepper
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. How to make a Rustic Tomato and Zucchini Tart. The first order of business is to sauté some leeks- just to soften them up.
Instructions to make 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!!
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. Stir and bring the sauce up Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate. Add the cooked spaghetti back into the pot, toss.
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