GNOC­CHI ALLA SORRENTINA WITH TA­LEG­GIO

Sunday Herald Sun - Stellar - - Weekly Planner -

SERVES 4

¼ cup (60ml) ex­tra vir­gin olive oil 1 onion, finely chopped 1 gar­lic clove, finely chopped 2 tbs tomato paste 2 x 400g cans peeled toma­toes 800g potato gnoc­chi ½ bunch basil, leaves picked 200g ta­leg­gio cheese, chopped Green salad to serve

Pre­heat oven to 180°C. Heat oil in a fry­pan over medium heat. Add the onion and cook 3-4 min­utes then add the gar­lic and cook for a fur­ther minute un­til fra­grant. Add the tomato paste and cook for 1-2 min­utes,(250ml)for wa­ter Mean­while,10 to min­uteswa­ter.the then boil add Bring bringun­til over the re­duced.to a saucepan­high toma­toesa sim­mer heat. of and Ad­dand salted cook1 the cup gnoc­chi and cook un­til they float to the top, throughAdd then gnoc­chi­half drain. the to basil the leaves,pasta saucethen spoo­nand stir the mix­ture into a bak­ing dish. Top with cheese and bake for 10-15 min­utes un­til golden and bub­bling. Top with re­main­ing basil and serve with green salad. NU­TRI­TION • 21G PRO­TEIN • 12G SAT FAT • 68G CARB • 9G SU­GARS • 620MG SODIUM • 645 CAL (2705KJ)

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