Kallo stock baked tomato gnocchi
Prep time 10 mins
Cook time 15 mins
We had an amazing baked gnocchi in Venice, and I HAD to make it at home. I used Kallo Vegetable Stock Pots to make this super quickly, which made the sauce flavourful without having to slow cook it for hours.
Kallo stock pots are pesticide free, so not only are they tasty, but being organic means they help with the planet's biodiversity.
If you ever see Kallo Organic Stock Pots in shops, don’t hesitate to pick them up - you can add them to pretty much any savoury dish to add some flavour.
Recipe, serves 2
THE SAUCE
2 tbsp olive oil
1 clove garlic
4 basil leaves
400g tinned tomatoes
4 tbsp double or single cream
1 Kallø Organic vegetable stock pot + 200ml hot water
2 tbsp balsamic
1 tsp sugar
Salt and pepper
THE GNOCCHI
500g gnocchi
Parmesan to top
Method
Add your olive oil to a medium saucepan on medium heat. Whilst the oil heats, finely slice your garlic, then add to the pan and allow to turn slightly brown.
Add your basil and chopped tomatoes, mixing well, then set on medium heat for a few minutes.
Dissolve your kallo stock pot in water, then add this to the pan with the tomatoes.
Add your sugar, balsamic, salt and pepper, allowing to simmer on medium heat until it’s reduced to a thicker tomato sauce.
Once your sauce has thickened, add to a blender, then blend with your cream until smooth.
Boil your gnocchi for a few minutes in well salted water, then drain and add back to the pan.
Pour your sauce over the gnocchi, mixing well.
Add your gnocchi to your oven-proof dish, then completely cover in grated parmesan & a drizzle of olive oil. Grill for 5-7 minutes, until golden brown and bubbly.
Remove from the oven and serve.
Notes + Variations:
Use any pasta shape & any cheese you like here.
