I cooked this last night. I needed something quick as Alberto and I were off out, fairly early, to see The Brighton Gay Men’s Chorus, conducted by my friend, the lovely Marc Yarrow. (A great show – if you’ve never seen them and you get the chance, do go – it’s fab.)
It’s another recipe from the Gino D’Acampo Italian Home Baking cookbook. Do get it – it’s brilliant! Not a single duff recipe so far.
This recipe is quick, easy to do and very tasty. I added a little chopped chorizo to give it a bit of extra flavour. The proportions listed below are to serve four. I scaled it back slightly for the two of us and there was still a little left over!
1 large red onion, finely chopped
700ml of passata
10 fresh basil leaves
500g of gnocchi
3 mozzarella balls, drained and cut into 2cm cubes
100g of chorizo, chopped into chunks
50g of grated Parmesan or Gran Padano cheese
Pre-heat the oven to 190.
Heat the olive oil in a saucepan over a medium heat and fry the onion for 5 minutes. Add the chopped chorizo and quickly fry the pieces until lightly crispy. Add the passata and cook, uncovered, for 10 minutes, stirring occasionally.
Stir in the basil leaves, season and set aside.
Boil the gnocchi in salted water for 2-3 minutes, until they start to float.
Drain well and add to the tomato sauce. Stir together until the gnocchi is completely covered.
Add the mozzarella and stir to mix well.
Transfer to a large baking dish, scatter with the Italian cheese and bake in the oven for 10 minutes until bubbling and golden.
Serve immediately with nice, crusty bread.
Delicious – tomatoey and cheesey with lovely, soft gnocchi and crispy, tasty chorizo pieces. Quick and easy.