Creamy Gnocchi with Cherry Tomatoes and Mozzarella

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You’ve certainly noticed, I’m in my gnocchi period! And as the good weather is starting to reappear, I wanted to try a summer recipe. Here is a recipe for Creamy Gnocchi with Cherry Tomatoes and Mozzarella.

Homemade gnocchi: my rustic version

For this recipe, I made homemade gnocchi. If you don’t have time, you can just use ready-made gnocchi.

To save a little time when preparing homemade gnocchi, you can opt for what I call the rustic version: that is to say that the gnocchi have a less uniform shape, a little random.

Creamy Gnocchi with Cherry Tomatoes and Mozzarella

To form the rustic gnocchi, simply form small sausages with the gnocchi dough and cut this sausage into small sections of about 1 cm. No need then to give them a nice shape, just cook them immediately in boiling water. This is the technique I used for this recipe.

However, you can also make traditional gnocchi by following my recipe:

Creamy Gnocchi with Cherry Tomatoes and Mozzarella Recipe

For two servings you need the following ingredients.

Ingredients

  • 200 g of gnocchi
  • 250 g cherry tomatoes
  • 1 ball of mozzarella (120 g)
  • 1 garlic clove, chopped
  • 2 sprigs of rosemary
  • 4 sprigs of thyme
  • Olive oil
  • Salt and pepper

Find the recipe on video!

Preparation

Cook the gnocchi in boiling water. Drain and set aside.

In a frying pan, heat some olive oil. Add the gnocchi. Sauté them for a few minutes. When they begin to brown, add the garlic, rosemary and sprigs of thyme.

After a few minutes, add the whole cherry tomatoes, washed beforehand. Sauté for another 5 minutes. Add salt and pepper.

Drain the mozzarella and cut it into small pieces. Add the pieces of mozzarella to the pan and let them melt without cooking them. Serve immediately.

Creamy Gnocchi with Cherry Tomatoes and Mozzarella

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Creamy Gnocchi with Cherry Tomatoes and Mozzarella

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Prep Time 10 mins
Cook Time 10 mins
Course Main course
Cuisine Mediterranean
Servings 2
Calories

Ingredients
  

  • 200 g of gnocchi
  • 250 g cherry tomatoes
  • 1 ball of mozzarella 120 g
  • 1 garlic clove chopped
  • 2 sprigs of rosemary
  • 4 sprigs of thyme
  • Olive oil
  • Salt and pepper

Instructions
 

  • Cook the gnocchi in boiling water. Drain and set aside.
  • In a frying pan, heat some olive oil. Add the gnocchi. Sauté them for a few minutes. When they begin to brown, add the garlic, rosemary and sprigs of thyme.
  • After a few minutes, add the whole cherry tomatoes, washed beforehand. Sauté for another 5 minutes. Add salt and pepper.
  • Drain the mozzarella and cut it into small pieces. Add the pieces of mozzarella to the pan and let them melt without cooking them. Serve immediately.

Video

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