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Melt in the mouth shoulder of lamb with punchy flavours from the anchovies, olives and tomatoes, this easy one-pot stew is perfect for a hearty dinner. I used rolled shoulder of lamb in this rustic one-pot lamb stew and the meat was incredibly tender and flavourful. I didn't really follow a recipe here, simply.
Alright, don’t linger, let’s task this rustic one pot tomato & spinach gnocchi with burrata formula with 14 substances which are definitely easy to find, and we have to process them at the very least through 3 ways. You should expend a while on this, so the resulting food could be perfect.
Composition for Rustic one pot tomato & spinach gnocchi with burrata:
- Get 500 g - gnocchi
- Provide 1 - white onion diced
- Give for Olive oil for cooking
- Prepare 40 g washed spinach
- Make ready of Approx 100g Burrata or mozzarella cheese for topping
- Get Handful - basil leaves
- Give of Sauce
- You need 1/2 cup whole milk
- Get 1 tin for chopped tomatoes
- Provide 1 tspn tomato puree
- Prepare 1 clove garlic
- Provide Handful basil
- Provide Squeeze - honey
- Make ready - Salt and pepper
You could absolutely use regular red cherry tomatoes and it would be just as delicious, but maybe not as colorful. I just tossed them with a simple marinade and roasted them in the oven on a baking sheet. Spaghetti in tomato sauce is such a classic dish. This one-pot version cuts down on the dishes, but keeps the comforting flavours.
Rustic one pot tomato & spinach gnocchi with burrata process:
- Sauté diced onion in olive oil. Meanwhile, blitz all the sauce ingredients till smooth and add into the onion once softened. The gnocchi only takes a couple of minutes to cook in boiling water so this can be done while the sauce is cooking. Drain the gnocchi and lay into a ceramic oven proof dish.
- Add the spinach to the tomato sauce and wilt it into the sauce. This should only take a couple of minutes or so. Then pour the tomato sauce all over the cooked gnocchi and dot the top with burrata or mozzarella cheese and a handful of basil leaves. Top tip - I only used half the sauce I made for the amount of gnocchi I had and I saved the rest in the freezer for another pasta sauce. You can do the same or use it all for a saucier gnocchi dish.
- You can leave this in the fridge for a few hours if needed or cook it till golden brown (on about 160 degrees for approx half an hour). Serve with a crisp salad, Parmesan over the top and some crusty bread!!
We're adding lentils in this dish to serve as the plant-based protein source! The best part (beyond having just one pot to clean)? Once you've mastered this version, you can customize the recipe to your heart's content. Stir and bring the sauce up Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
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