One-Pot Tomato Gnocchi
Contains statutory allergens: Gluten, Celery, Milk / dairy
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Ingredients (14)
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Instructions (6)
Finely chop the onion and mince the garlic cloves. Tear or slice the fresh mozzarella.
Heat olive oil in a wide, deep pan or skillet over medium heat. Sauté the chopped onion for about 3 minutes until softened, then add the minced garlic and tomato paste, stirring for 1 minute until fragrant.
Pour in the canned tomatoes and water. Stir in the vegetable stock powder, dried oregano, salt, and pepper, bringing the sauce to a gentle simmer.
Add the uncooked gnocchi directly into the simmering sauce. Cover with a lid and cook over medium-low heat for 4–5 minutes, stirring occasionally, until the gnocchi are tender and pillowy.
Fold in the baby spinach until wilted. Distribute mozzarella pieces over the top, cover with the lid, and cook for another 2–3 minutes until the cheese is completely melted.
Remove from heat, garnish with fresh basil leaves, and serve immediately straight from the pan.
