Giant Pesto-Filled Gnocchi in Tomato Sauce
Ingredients
- 800 g giant gnocchi with pesto filling
- 1.5 zucchinis
- 500 g passata tomatoes
- 1 tablespoon tomato paste
- A splash of red wine
- 250 ml water
- Salt, pepper, paprika powder, oregano, garlic, basil
- 2 mozzarella balls
Preparation
Sauté the zucchini cubes in a bit of olive oil.
Add the tomato paste, stir it in, and deglaze with red wine.
Add water, passata tomatoes, and the spices.
Bring to a boil, add the gnocchi to the sauce, reduce the heat, and simmer gently for 5 minutes until the gnocchi are soft.
Arrange on plates, cube the mozzarella, and garnish with fresh basil.
