Preparation time10’
Cooking time30’
Level of difficultyMedium
550 gr. potato gnocchi
40 gr. olive oil
1/2 onion, finely chopped
1/4 teaspoon melted garlic
2 teaspoons chopped fresh oregano leaves
1/4 teaspoon chopped fresh rosemary leaves
2 tbsp. Fresh basil leaves
400 gr. chopped tomatoes
1 pinch of red pepper flakes
salt and pepper
1 tablespoon chopped parsley
40 gr. whipping cream
150 gr. cherry-sized mozzarella balls, cut in half
To serve:
grated parmesan
1. In a saucepan with boiling water, put the gnocchi and cook them for ten minutes.
2. In a pan with olive oil, saute' half an onion and garlic. Then add the boukovo, the tomatoes and cut the herbs finely. Stir and let the sauce boil.
3. When it is ready, add salt, pepper, parsley and combine the sauce with the boiled gnocchi.
4. Add the sour cream and the fresh mozzarella to the pan.
5. Serve with grated parmesan.
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