gluten-free mini-gnocchi

Many people think gnocchi always has to be boiled first, but in this recipe we show you how to create a modern, simplified version of the Italian classic Gnocchi alla Sorrentina by cooking the gnocchi straight in the sauce in the oven. As the gnocchi bakes together with the tomatoes, it soaks up all the flavours instead of being diluted by cooking water, giving a more intense, fuller taste experience.

As the finishing touch, we top the dish at serving with da Carla Nutritional Yeast – 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 proper nutritional boost to dinner.

ingredients

• 500 g da Carla gluten-free mini-gnocchi
• 1 pack cherry tomatoes (approx. 250–400 g)
• 2 cloves of garlic, crushed
• 1 dl water (or vegetable stock for extra depth)
• 1 pot fresh basil, roughly chopped
• 125 g mozzarella (grated or torn into pieces)
• 1 dl parmesan, finely grated
• Olive oil, salt and black pepper

to serve

• da Carla nutritional yeast

Here's how

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

By topping your Gnocchi alla Sorrentina with da Carla Nutritional Yeast at 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.