By Joann
Tomato Buratta Gnocchi
11 steps
Prep:5minCook:15min
Use a high quality tomato passata like mutti or you can double the amount of fresh tomatoes.
Using fresh italian tomatoes will give the best result because of the flavor so outside of that tomato passata from a can will be better
Updated at: Mon, 08 Apr 2024 15:06:54 GMT
Nutrition balance score
Good
Glycemic Index
55
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories507.2 kcal (25%)
Total Fat18.6 g (27%)
Carbs58.3 g (22%)
Sugars5 g (6%)
Protein26.4 g (53%)
Sodium1247.6 mg (62%)
Fiber5.2 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Cut the tomatoes in half or quarters
cherry tomatoes250 grStep 2
Mince the garlic
garlic cloves2 Step 3
Put some olive oil in the pan on medium heat & add the cherry tomatoes & after a lil add the garlic
Step 4
Cut up the zucchini
Step 5
When possible crush the tomatoes in the pan until it becomes kinda smooth. You can remove the skin & then crush & strain them if you want. I don’t do that because i am lazy but it looks prettier
Step 6
Add the zucchini, tomato sauce chili flakes & dried Italian (i.e. oregano) herbs. Add the chili flakes & herbs to taste.
Step 7
Add half the basil leaves & simmer on low heat for ~ 7 minutes
Step 8
Cook the gnocchi in boiling salted water
Step 9
Add the parmigiano with some water from the gnocchi to the sauce. Add salt & pepper to taste
Step 10
Turn off the heat on the sauce. Strain the gnocchi and add to the sauce pan
Step 11
Mix well & add the buratta in the pan of the heat or on the plates. Decorate with basil
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