Gnocchi with Tomato Reduction and Mozzarella

Cook Time:

25 to 30 minutes

Serves:

Portion for 2 – 3 people

Gnocchi with Tomato Reduction and Mozzarella

2 tins chopped organic tomatoes
1 teaspoon vegetable oil
2 dessert spoons tomato puree
2 teaspoons balsamic vinegar
1 50 g jar capers
2 dried Thai Chillies (optional) finely chopped
A couple of twists of salt
1 teaspoon dried oregano
1 teaspoon powdered fenugreek
400 millilitres gluten free vegetable stock
500 g Gnocchi
150 g ball of Buffalo Mozzarella
A couple of twists of black pepper

Begin by heating a teaspoon of vegetable oil in a large saucepan, when hot add the tomato puree and stir fry for a minute before adding the chopped tomatoes, Balsamic vinegar, gluten free vegetable stock, fenugreek, oregano, chopped chillies (if using), salt and capers then stir thoroughly. Bring to a medium to high simmer and continue to cook stirring regularly for 15 minutes. When the sauce is ready set aside.

Now heat a large saucepan of water and, when boiling, add the Gnocchi and cook for 2 minutes. When done, drain in a colander. Then take a large casserole dish, add some of the tomato sauce then spread the Gnocchi over before adding the remaining sauce over the top. Drain the Mozzarella then cut or shred into small strips and spread these over the top. Heat your grill and then place the casserole dish under it until the mozzarella has melted, 10 minutes should do the trick. Then serve onto plates/bowls.