Recipe: Delicious Rustic one pot tomato & spinach gnocchi with burrata

Rustic one pot tomato & spinach gnocchi with burrata. Melt in the mouth shoulder of lamb with punchy flavours from the anchovies, olives and tomatoes, this easy one-pot stew is perfect for a hearty dinner. I used rolled shoulder of lamb in this rustic one-pot lamb stew and the meat was incredibly tender and flavourful. I didn't really follow a recipe here, simply.

Rustic Tomato Florentine Soup, inspired by a local cafe. Make it with either fresh tomatoes or canned, either way it's tomato soup heaven. The EASIEST one-pot tomato tortellini soup made with fresh herbs and three-cheese tortellini! You can cook Rustic one pot tomato & spinach gnocchi with burrata using 14 ingredients and 3 steps. Here is how you cook that.

Ingredients of Rustic one pot tomato & spinach gnocchi with burrata

1. Prepare 500 g of gnocchi.
2. It's 1 of white onion diced.
3. It's of Olive oil for cooking.
4. You need 40 g of washed spinach.
5. You need of Approx 100g Burrata or mozzarella cheese for topping.
6. It's Handful of basil leaves.
7. You need of Sauce.
8. You need 1/2 cup of whole milk.
9. Prepare 1 tin of chopped tomatoes.
10. It's 1 of tspn tomato puree.
11. You need 1 clove of garlic.
12. It's Handful of basil.
13. Prepare Squeeze of honey.
14. Prepare of Salt and pepper.

So easy you can even make it in your slow cooker! Stir and bring the sauce up Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate. Add the cooked spaghetti back into the pot, toss.

Rustic one pot tomato & spinach gnocchi with burrata instructions

1. Sauté diced onion in olive oil. Meanwhile, blitz all the sauce ingredients till smooth and add into the onion once softened. The gnocchi only takes a couple of minutes to cook in boiling water so this can be done while the sauce is cooking. Drain the gnocchi and lay into a ceramic oven proof dish..
2. Add the spinach to the tomato sauce and wilt it into the sauce. This should only take a couple of minutes or so. Then pour the tomato sauce all over the cooked gnocchi and dot the top with burrata or mozzarella cheese and a handful of basil leaves. ***Top tip - I only used half the sauce I made for the amount of gnocchi I had and I saved the rest in the freezer for another pasta sauce. You can do the same or use it all for a saucier gnocchi dish.***.
3. You can leave this in the fridge for a few hours if needed or cook it till golden brown (on about 160 degrees for approx half an hour). Serve with a crisp salad, Parmesan over the top and some crusty bread!!.

Loved it! â?¤ I made some changes. But here is the link to the original recipe. Spaghetti in tomato sauce is such a classic dish. This one-pot version cuts down on the dishes, but keeps the comforting flavours. We're adding lentils in this dish to serve as the plant-based protein source!