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Gnocchi with Gorgonzola & Cherry Tomatoes

Gnocchi with Gorgonzola & Cherry Tomatoes

Gluten-free

Serves 3-4

 

200g fresh cherry tomatoes

Extra Virgin Olive Oil (EVO)

2 medium courgettes, cut into ribbons

2 packets Bionita Spinach Gnocchi

150g Gorgonzola ~ Dolce , cut into pieces

30g Pinoli Pine Nuts , toasted

Small handful fresh basil

Sea salt and freshly ground black pepper

 

Bring a saucepan of salted water to boil. Meanwhile sauté tomatoes for 7-10 minutes in a little EVO until split. Remove from pan and return pan to heat. Toss courgette ribbons in pan for 2-3 minutes.

Cook the gnocchi for 2-3 minutes in the boiling water until the gnocchi floats to the top.

Drain and toss the gnocchi with remaining ingredients.

Add salt and pepper to taste and serve.

Sabato


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