‘Nduja & Mozzarella Gnocchi
The ‘nduja is packed full of spicy flavours which go so well with the tomato and mozzarella.
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Servings: 2
Ingredients
- 500 g gnocchi
- 1 Red onion diced
- 90 g ‘Nduja paste
- 2 Cloves of garlic minced
- 100 ml Red wine
- 400 g Tinned tomatoes
- 2 tbsp cream cheese
- 20 g fresh basil torn
- 150 g mozzarella torn
To serve: (optional)
- Parmesan cheese
Instructions
- Heat some oil in a large frying pan over a medium to high heat. Add the red onion and cook until it softens.
- Add the ‘nduja paste into the pan and cook for 2 minutes to release the flavours.
- Add in the garlic and cook for 30 seconds, then pour in the red wine and cook until it’s reduced by half.
- Tip in the tinned tomatoes and then bring it to a simmer.
- Cook the gnocchi in salted boiling water as per the packet instructions. Drain it, but keep some of the water.
- Stir through the cream cheese and then the fresh basil, then add the gnocchi into the pan and toss together. Add some of the water if it needs loosening up.
- Dish it up, then pop some of the torn mozzarella over the top. Finish with some grated Parmesan and enjoy!