OVEN BAKED GNOCCHI WITH OLIVES, BACON & BUFFALO MOZZARELLA
I was stoked the day I came across the That’s Amore cheese brand (which was years ago now). I adore their products. They use the best quality cow and buffalo milk, sourced locally from Victorian farmers.
All of their cheese products are 100% natural and free of preservative and artificial colours.
I’ve used their incredible buffalo mozzarella in this beautiful, simple and family friendly gnocchi bake. You must give it a go!
Serves 6
Ingredients:
125g fresh buffalo mozzarella ball 2 tablespoon extra virgin olive oil
1 brown onion, finely diced
3 rasher bacons, finely diced
3 cloves garlic, finely chopped or minced
1 small red capsicum, finely diced
2 tablespoons tomato paste
800g crushed tinned tomatoes
1 cup chicken or vegetable stock
1/2 cup kalamata olives, chopped
1 teaspoon caster sugar
500g packet gnocchi (from the pasta section)
1 cup basil leaves
Method:
Preheat oven to 200 degrees fan forced.
Place a large oven safe, shallow casserole pot or frying pan onto medium heat. Add the olive oil and let it heat. Add the onion and bacon and cook, stirring for 3-4 minutes until fragrant. Add the garlic and capsicum and cook, stirring, for 2-3 minutes.
Add the tomato paste and stir through. Then add the crushed tomatoes and stock and combine. Bring to the boil, then turn the heat right down to a gentle simmer. Add the olives and caster sugar. Then add the gnocchi and mix it through.
Slice the buffalo mozzarella into rounds. Lay the slices on top of the gnocchi and place in the oven for 15-20 minutes, until the mozzarella is bubbly and melted.
Scatter over fresh basil leaves and enjoy!