CAULIFLOWER GNOCCHI ALLA SORRENTINA
Cauliflower Potato Gnocchi
INGREDIENTS
1 package of Patarò cauliflower gnocchi
7 oz of tomato sauce
¼ cup of shredded Parmesan cheese
1 clove of chopped garlic
7oz of mozzarella, sliced
3 leaves of basil
Olive oil
Salt
Share us on social
PREPARATION:
Heat a tablespoon of oil and garlic, add the tomato puree, 3 leaves of basil and salt and pepper to taste. Cook for 10 minutes.
In the meantime, bring a large pot of salted water to a boil. Add the gnocchi to the boiling water. Cook until gnocchi float to the top and remove with a slotted spoon.
When the sauce is well reduced, add the gnocchi.
Butter a baking dish and add gnocchi. Cut the mozzarella into slices and create a layer on top of the gnocchi. Add some grated Parmesan.
Place the baking dish in an oven preheated to 350° F for 10 minutes.
Suggested Occasions:
Impossible to get your kids to eat cauliflower… not anymore. After their soccer game, try serving this dish! With 65% cauliflower in our gnocchi, you’ll be delighted when your kids ask for seconds.
Serves about 2
