Fluffy pillows of potato covered in a rich tomato sauce infused with oregano. I use the packet gnocchi for this recipe, but you can make you own from scratch if you have the time. I also cheat using tinned tomato soup as i find its sweeter than tinned tomatoes and my kids prefer it that way. Ingredients:
4 Tablespoons Olive oil 2 teaspoons Garlic, minced 1 teaspoon dried Oregano 1 can Tomato soup 4 Tablespoons Parmesan Cheese, grated 1 packet pre-made Gnocchi Method: To make the pomodoro sauce, heat oil in a large pan over low heat; add the garlic and stir until garlic starts to brown. Stir in oregano and cook for an additional 2 minutes. Add the tomato soup to the pan and season with salt. Cover sauce and cook for 15 to 20 minutes over medium low heat until sauce starts to thicken; keep sauce warm while you cook the gnocchi. To cook the gnocchi, bring a large pot of salted water to boil. Put gnocchi into the pot and boil until gnocchi floats, about 2 or 3 minutes; remove gnocchi as they start to float with a slotted spoon and put straight into the sauce. Add the Parmesan into the gnocchi and serve.
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AuthorMum of 2, Wife of a Fifo worker and lover of delicious, creative food. Archives
March 2022
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