gluten-free mini gnocchi

Many believe that gnocchi always has to be pre-boiled, but in this recipe we show you how to create a modern and simplified version of the Italian classic Gnocchi alla Sorrentina by cooking the gnocchi straight in the sauce in the oven. By letting the gnocchi bake together with the tomatoes, it soaks up all the flavours instead of being diluted by cooking water, giving a more intense and full-bodied taste experience.

As the finishing touch, we top the dish when serving with da Carla Näringsjäst – a powerhouse that has long been a favourite in vegan cooking, but which, with its 45% protein and natural B vitamins, is a smart addition for anyone who wants to add a nutty flavour dimension and a real nutritional boost to their dinner.

ingredients

• 500 g da Carla gluten-free mini-gnocchi
• 1 pack Cherry tomatoes (approx. 250–400 g)
• 2 cloves Garlic, crushed
• 1 dl Water (or vegetable stock for extra depth)
• 1 pot Fresh basil, roughly chopped
• 125 g Mozzarella (grated or broken into pieces)
• 1 dl Parmesan, finely grated
• Olive oil, salt and black pepper

for serving

• da Carla näringsjäst

Here's how

• Set the oven to 225 °C top/bottom heat (or 200 °C fan).
• Place the gnocchi, cherry tomatoes and crushed garlic in an ovenproof dish. Drizzle over olive oil, and season with salt and pepper to taste.
• Pour in the water (or stock) and fold in half of the fresh basil. Stir a little so the liquid is evenly distributed.
• Top with mozzarella and finely grated parmesan.
• Bake in the middle of the oven for approx. 20–30 minutes. The gnocchi becomes soft inside while the surface gratinates and the tomatoes create their own sauce.
• Take out the dish and sprinkle over da Carla Näringsjäst and the rest of the fresh basil. Serve straight away!

By topping your Gnocchi alla Sorrentina with da Carla Näringsjäst when serving, you add a nutty flavour dimension while boosting the dish with a natural powerhouse containing 45% protein, 21% fibre and a high concentration of B vitamins.