Carefree Caprese Gnocchi

Name: Carefree Caprese Gnocchi
Prep time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baby Tomato Medley; Baby Tomatoes Medley; Balsamic Reduction; Bocconcini Balls; Butternut Gnocchi; Cooked Chopped Tomato; Fresh Basil; Garlic Cloves; Onion; Onions; Pine Nuts; Schoon Baguette; Schoon Baguettes

Butternut gnocchi. A medley of baby tomatoes. Oozy bocconcini balls. Fresh basil. Pine nuts. Balsamic reduction. Homemade tomato sauce. Toasty garlic bread. Need we say more?

Carefree Caprese Gnocchi

with pine nuts & homemade garlic bread

4.8

21 reviews

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter

Serves 1

BUBBLING AWAY
Preheat the oven to 200°C. Boil the kettle. Remove a knob of butter from the fridge and leave it to come to room temperature. Place a pot for the gnocchi over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to a boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
TOAST TIME
Place the Pine Nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
LET’S GET SAUCY
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 3-4 minutes until soft and translucent, shifting constantly. Add ½ the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Add the Cooked Chopped Tomato and 50ml of water. Reduce the heat and leave to simmer for 3-4 minutes until slightly reduced and thickened.
TASTY GARLIC BREAD
In a small bowl, combine the remaining garlic with the softened butter and some seasoning. Place the baguette halves, cut-side up, on a roasting tray and butter the exposed side with the garlic butter. Place in the hot oven and bake for 3-4 minutes until starting to brown and warmed through.
MELTED CHEESE MAGIC
Once the tomato sauce is done, season with salt, pepper and a sweetener of choice. Add the cooked gnocchi and toss until fully coated. Add some reserved pasta water if the sauce is too thick for your liking. Place in an ovenproof dish. Top with the baby tomatoes and ½ the Bocconcini Balls, gently pushing them in between the gnocchi. Place in the hot oven and bake for 6-8 minutes until the tomatoes are slightly softened and the cheese has melted.
MOUTH WATERINGLY GOOD!
Top the gnocchi bake with the remaining fresh Bocconcini Balls. Drizzle over the Balsamic Reduction and sprinkle over the rinsed basil leaves, and the toasted Pine Nuts. Side with the garlic bread. Simple yet stunning!

Download the Recipe

Serves 2

BUBBLING AWAY
Preheat the oven to 200°C. Boil the kettle. Remove a knob of butter from the fridge and leave it to come to room temperature. Place a pot for the gnocchi over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to a boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
TOAST TIME
Place the Pine Nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
LET’S GET SAUCY
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 4-5 minutes until soft and translucent, shifting constantly. Add ½ the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Add the Cooked Chopped Tomato and 100ml of water. Reduce the heat and leave to simmer for 3-4 minutes until slightly reduced and thickened.
TASTY GARLIC BREAD
In a small bowl, combine the remaining garlic with the softened butter and some seasoning. Place the baguette halves, cut-side up, on a roasting tray and butter the exposed side with the garlic butter. Place in the hot oven and bake for 3-4 minutes until starting to brown and warmed through.
MELTED CHEESE MAGIC
Once the tomato sauce is done, season with salt, pepper and a sweetener of choice. Add the cooked gnocchi and toss until fully coated. Add some reserved pasta water if the sauce is too thick for your liking. Place in an ovenproof dish. Top with the baby tomatoes and ½ the Bocconcini Balls, gently pushing them in between the gnocchi. Place in the hot oven and bake for 6-8 minutes until the tomatoes are slightly softened and the cheese has melted.
MOUTH WATERINGLY GOOD!
Top the gnocchi bake with the remaining fresh Bocconcini Balls. Drizzle over the Balsamic Reduction and sprinkle over the rinsed basil leaves, and the toasted Pine Nuts. Side with the garlic bread. Simple yet stunning!

Download the Recipe

Serves 3

BUBBLING AWAY
Preheat the oven to 200°C. Boil the kettle. Remove a large knob of butter from the fridge and leave it to come to room temperature. Place a pot for the gnocchi over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to a boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
TOAST TIME
Place the Pine Nuts in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
LET’S GET SAUCY
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 5-6 minutes until soft and translucent, shifting constantly. Add ½ the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Add the Cooked Chopped Tomato and 150ml of water. Reduce the heat and leave to simmer for 4-5 minutes until slightly reduced and thickened.
TASTY GARLIC BREAD
In a small bowl, combine the remaining garlic with the softened butter and some seasoning. Place the baguette halves, cut-side up, on a roasting tray and butter the exposed side with the garlic butter. Place in the hot oven and bake for 3-4 minutes until starting to brown and warmed through.
MELTED CHEESE MAGIC
Once the tomato sauce is done, season with salt, pepper and a sweetener of choice. Add the cooked gnocchi and toss until fully coated. Add some reserved pasta water if the sauce is too thick for your liking. Place in a large ovenproof dish. Top with the baby tomatoes and ½ the Bocconcini Balls, gently pushing them in between the gnocchi. Place in the hot oven and bake for 8-10 minutes until the tomatoes are slightly softened and the cheese has melted.
MOUTH WATERINGLY GOOD!
Top the gnocchi bake with the remaining fresh Bocconcini Balls. Drizzle over the Balsamic Reduction and sprinkle over the rinsed basil leaves, and the toasted Pine Nuts. Side with the garlic bread. Simple yet stunning!

Download the Recipe

Serves 4

BUBBLING AWAY
Preheat the oven to 200°C. Boil the kettle. Remove a large knob of butter from the fridge and leave it to come to room temperature. Place a pot for the gnocchi over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to a boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
TOAST TIME
Place the Pine Nuts in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
LET’S GET SAUCY
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 5-6 minutes until soft and translucent, shifting constantly. Add ½ the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Add the Cooked Chopped Tomato and 200ml of water. Reduce the heat and leave to simmer for 4-5 minutes until slightly reduced and thickened.
TASTY GARLIC BREAD
In a small bowl, combine the remaining garlic with the softened butter and some seasoning. Place the baguette halves, cut-side up, on a roasting tray and butter the exposed side with the garlic butter. Place in the hot oven and bake for 3-4 minutes until starting to brown and warmed through.
MELTED CHEESE MAGIC
Once the tomato sauce is done, season with salt, pepper and a sweetener of choice. Add the cooked gnocchi and toss until fully coated. Add some reserved pasta water if the sauce is too thick for your liking. Place in a large ovenproof dish. Top with the baby tomatoes and ½ the Bocconcini Balls, gently pushing them in between the gnocchi. Place in the hot oven and bake for 8-10 minutes until the tomatoes are slightly softened and the cheese has melted.
MOUTH WATERINGLY GOOD!
Top the gnocchi bake with the remaining fresh Bocconcini Balls. Drizzle over the Balsamic Reduction and sprinkle over the rinsed basil leaves, and the toasted Pine Nuts. Side with the garlic bread. Simple yet stunning!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Carefree Caprese Gnocchi?

The preparation time for Carefree Caprese Gnocchi with pine nuts & homemade garlic bread is between 20 and 35 minutes.

What is the total time required to make Carefree Caprese Gnocchi with pine nuts & homemade garlic bread?

The total time required to make Carefree Caprese Gnocchi with pine nuts & homemade garlic bread is between 45 and 60 minutes.

How many servings does Carefree Caprese Gnocchi provide?

4 servings

What are the main ingredients in Carefree Caprese Gnocchi?

Baby Tomato Medley, Baby Tomatoes Medley, Balsamic Reduction, Bocconcini Balls, Butternut Gnocchi, Cooked Chopped Tomato, Fresh Basil, Garlic Cloves, Onion, Onions, Pine Nuts, Schoon Baguette, Schoon Baguettes

What is the nutritional information of Carefree Caprese Gnocchi?

Calories: 884, Carbs: 153 grams, Fat: grams, Protein: 31 grams, Sugar: 23.8 grams, Salt: 1649 grams

How do I prepare Carefree Caprese Gnocchi?

BUBBLING AWAY: Preheat the oven to 200°C. Boil the kettle. Remove a knob of butter from the fridge and leave it to come to room temperature. Place a pot for the gnocchi over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to a boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking. TOAST TIME: Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. LET’S GET SAUCY: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft and translucent, shifting constantly. Add ½ the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Add the cooked chopped tomato and 100ml of water. Reduce the heat and leave to simmer for 3-4 minutes until slightly reduced and thickened. TASTY GARLIC BREAD: In a small bowl, combine the remaining garlic with the softened butter and some seasoning. Place the baguette halves, cut-side up, on a roasting tray and butter the exposed side with the garlic butter. Place in the hot oven and bake for 3-4 minutes until starting to brown and warmed through. MELTED CHEESE MAGIC: Once the tomato sauce is done, season with salt, pepper and a sweetener of choice. Add the cooked gnocchi and toss until fully coated. Add some reserved pasta water if the sauce is too thick for your liking. Place in an ovenproof dish. Top with the baby tomatoes and ½ the bocconcini balls, gently pushing them in between the gnocchi. Place in the hot oven and bake for 6-8 minutes until the tomatoes are slightly softened and the cheese has melted. MOUTH WATERINGLY GOOD!: Top the gnocchi bake with the remaining fresh bocconcini balls. Drizzle over the balsamic reduction and sprinkle over the rinsed basil leaves, and the toasted pine nuts. Side with the garlic bread. Simple yet stunning!