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
Carefree Caprese Gnocchi
with pine nuts & homemade garlic bread
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
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!
Butternut Gnocchi - 175g
Pine Nuts - 10g
Onion - 1
Garlic Cloves - 2
Cooked Chopped Tomato - 100g
Schoon Baguette - 1
Baby Tomato Medley - 80g
Bocconcini Balls - 3
Balsamic Reduction - 10ml
Fresh Basil - 5g
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!
Butternut Gnocchi - 350g
Pine Nuts - 20g
Onion - 1
Garlic Cloves - 2
Cooked Chopped Tomato - 200g
Schoon Baguette - 1
Baby Tomato Medley - 160g
Bocconcini Balls - 6
Balsamic Reduction - 20ml
Fresh Basil - 8g
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!
Butternut Gnocchi - 525g
Pine Nuts - 30g
Onions - 2
Garlic Cloves - 3
Cooked Chopped Tomato - 300g
Schoon Baguettes - 2
Baby Tomatoes Medley - 240g
Bocconcini Balls - 9
Balsamic Reduction - 30ml
Fresh Basil - 12g
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!
Butternut Gnocchi - 700g
Pine Nuts - 40g
Onions - 2
Garlic Cloves - 4
Cooked Chopped Tomato - 400g
Schoon Baguettes - 2
Baby Tomato Medley - 320g
Bocconcini Balls - 12
Balsamic Reduction - 40ml
Fresh Basil - 15g
Woolies Products in this dish
