Antica Napoli Gnocchi | Bunbury Farmers Market

Red & White Gnocchi

Ingredients:
1 x packet Antica Napoli Gnocchi
½ bottle Di Tullio Sugo Rustica
½ fresh chilli, finely chopped (optional)
40 grms butter
½ cup picked fresh parsley
¼ cup parmesan cheese, grated

Method:
Cook gnocchi as per packet instructions. Meanwhile heat the sugo in a pan, add chilli if using and allow to cook down. In a separate pan melt butter until foamy. Spoon half the gnocchi into the sugo and cook until warmed through. Spoon the other half of the gnocchi into the melted butter and stir through until slightly golden in colour. Stir through fresh parsley and then parmesan. Place a spoonful of red and a spoonful of white gnocchi next to each other on your serving dish to serve.

Serves: 4

Note:
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Gnocchi Bolognese Bake

Bolognese Sauce Ingredients:
3 tablespoons olive oil
2 brown onions, chopped
2 cloves garlic, chopped
200 grms beef mince
300 grms pork mince
2 x jars Don Antonio Passata Di Pomodoro
2 tablespoons Whittington’s oregano
2 tablespoons Whittington’s basil
1 cup beef stock
Salt and pepper

Bolognese Sauce Method:
Heat the oil in a large pot and gently fry the onions until soft. Add the garlic and cook for a further 3 minutes, add beef and pork mince and cook until browned. Stir in the rest of the ingredients to combine. Bring to the boil, reduce heat and simmer covered for 30 minutes stirring occasionally. Remove lid and allow to simmer uncovered for a further 15 minutes.

Gnocchi Ingredients:
1 cup parmesan cheese, grated
1 cup cheddar cheese, grated
1 x packet Antica Napoli Gnocchi

Gnocchi Method:
Cook the Gnocchi as per the packet instructions. Mix together the two types of cheese. In an oven proof dish, place a layer of the Bolognese sauce, a layer of gnocchi and cover with a handful of cheese. Repeat with another layer of each. Top with Bolognese sauce and the rest of the cheese. Place in over at 170° for 20 – 30 or until the cheese on top is golden.

Serves: 4 – 6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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