Don't be overwhelmed at the thought of making your own gnocchi! This ricotta version is simple and amazing!Prep Time 10-15 mins (+ 30mins fridge time)
Butter & Sage:
Once you have cooked the gnocchi, heat a frypan to medium-high heat. Add a generous dollop of butter to the pan and allow to melt and slightly brown. Add some fresh sage to the butter and heat until fragrant. Next, add the gnocchi and allow to fry in the sauce. Serve & enjoy!
Before cooking the gnocchi, heat a fry-pan to medium heat and add a bottle of tomato passata. Bring to a gentle boil and add some dried or fresh basil. Bring down to a simmer while you cook the gnocchi. Once all components are done, serve gnocchi on the plate and top with the passata and extra grated parmesan.
Before cooking the gnocchi, heat a fry-pan to medium-high heat. Add a generous dollop of butter and allow to melt before adding chopped veggies of your choosing – we love sauteing mushrooms and zucchini until tender, before adding some cherry tomatoes until soft. While the tomatoes are cooking away, cook the gnocchi.
Add the gnocchi to the veggie, buttery mix and allow to brown and coat with the flavours. Serve on a plate with an optional extra sprinkle of parmesan.