Serves: 4
For this recipe I used 6 cups of the frozen gnocchi I made from scratch. Try the gnocchi recipe as it really is a lot easier than you think. When you make a big batch of gnocchi they are easy to pull out of the freezer and make them in any way. Zucchini adds another depth to this recipe.
Ingredients
2 tbsp oil
1 ½ cups julienned onions
2 cups julienned bell peppers
1 tbsp finely chopped
2 ½ cups chopped zucchini
½ cup white wine
1 540ml can Garlic Olive Oil diced tomatoes
1 tbsp Lawry’s garlic salt – to taste
½ tsp dried rosemary
½ tsp dried thyme
6 cups Gnocchi
Pot of salted water and 1 tbsp oil
2 cups shredded mozzarella
Grated parmesan for garnish
Directions
In a large skillet heat oil on high and add onions, peppers and garlic
Sauté until onions starts to get golden
Add zucchini and stir, add spices and mix well
Sauté until zucchini is starting to turn translucent and pour in wine
Sauté until liquid has almost evaporated
Strain the can of diced tomatoes and add tomatoes only into pan
Lower sauce to simmer and make gnocchi
Using a large pot bring salted and oiled water to fast boil and add frozen or fresh gnocchi
Once the gnocchi float to the surface give them a minute or two more to cook
Using a slotted scooper scoop the gnocchi into the skillet
Carefully mix the gnocchi in the sauce
Add Lowry’s Garlic salt or salt and pepper to taste
Turn off heat and top gnocchi with mozzarella
Cover the pan for five minutes until mozzarella has become a creamy coating
Serve and sprinkle with parmesan
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