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Gnocchi with Gorgonzola & Cherry Tomatoes

Gnocchi with Gorgonzola & Cherry Tomatoes

Gnocchi with Gorgonzola & Cherry Tomatoes

Serves 3-4 

200g fresh cherry tomatoes
Extra virgin olive oil (EVO)      
2 medium courgettes, cut into ribbons
2 packets Sabato gluten-free 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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