Gnocchi alla Romana with tomato sauce
- 1 Kg Koch’s Gnocchi alla Romana
- 220 g di mozzarella
- 400 g of tomato pulp
- 1 teaspoon of tomato paste
- 1/2 onion
- 1 clove of garlic
- Olive oil
For the sauce...
Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, garlic. Stir to coat. Add tomato paste, tomato pulp, basil, salt, pepper, then simmer. Optional, season with aromatic herbs as desired.
Tip: enrich the sauce with capers!
In a large baking dish, spread a little of the tomato sauce over the base. Top the sauce with a layer of frozen Gnocchi alla Romana. Spoon over a bit more sauce, then scatter over some mozzarella, olive oil and basil leaves.
Heat oven to 200° C. Bake for 30 mins.
Tip: Serve them with grated Parmesan cheese!
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Koch Gnocchi alla Romana
The freshly frozen roman gnocchi are made of durum wheat semolina. In Italy, the dish is served as “primo”, first course.