Potato gnocchi stuffed with cheese and sweet spicy sauce

Name: Potato gnocchi stuffed with cheese and sweet spicy sauce - Floriana N.
Ingredients: 1 container of stuffed gnocchi with cheese from Lidl; 4; 5 cherry tomatoes; 1 cup of water; 1 teaspoon of tomato paste; 1/2 teaspoon of sweet pepper paste; 1 teaspoon of sweet chili sauce; a pinch of salt; pepper; sugar; chili flakes; 1 tablespoon of butter; 1 tablespoon of finely chopped dill; 2 tablespoons of grated cheese (I used Emmental).

Pasta/Pizza - Potato gnocchi stuffed with cheese and sweet spicy sauce by Floriana N. - Recipia

Cheese-filled Gnocchi with Sweet-Spicy Sauce When I'm short on time or motivation to make gnocchi from scratch at home, I buy them pre-filled from the store. I prefer cheese gnocchi because they are more filling, and their texture pairs well with a quick slightly spicy tomato sauce. I peel fresh tomatoes, chop them into small cubes, and let them simmer just enough to reduce a bit. Often, I don’t bother measuring everything precisely, but I stick to the basic ingredients. Quick Info Total time: approx. 25 minutes Preparation time: 10 minutes Cooking time: 15 minutes Servings: 2 large or 3 smaller Difficulty: easy, if using store-bought gnocchi Recipe type: quick main dish, suitable for an evening dinner or a hearty lunch Ingredients 1 package of cheese-filled gnocchi (from Lidl) 4-5 cherry tomatoes 1 cup of water 1 teaspoon tomato paste 1/2 teaspoon sweet pepper paste 1 teaspoon sweet-spicy sauce A pinch of salt Pepper to taste A pinch of sugar Chili flakes to taste 1 tablespoon butter 1 tablespoon finely chopped dill 2 tablespoons grated cheese (I usually use Emmental) Preparation Method 1. Cook the gnocchi according to the package instructions. Usually, I put them directly into boiling salted water and leave them for a few minutes until they float to the surface. 2. In the meantime, wash the cherry tomatoes and remove the skin. Cut them into small cubes. 3. Place the tomatoes in a small pot or pan over medium heat. Let them cook for about 5 minutes to reduce their liquid. 4. Add the cup of water, tomato paste, and sweet pepper paste to the tomatoes. Stir and let everything simmer for another 5 minutes to thicken the sauce slightly. 5. Finally, season: salt, pepper, a small pinch of sugar (to balance the acidity of the tomatoes), sweet-spicy sauce to taste, and chili flakes if you want it spicier. Add the chopped dill as well. 6. In a separate pan, melt the butter over medium to high heat. 7. Drain the cooked gnocchi and add them directly to the pan with the melted butter. Sauté for 3-4 minutes until they develop a light crust on the surface. Don’t stir too often. 8. Pour the tomato sauce over the gnocchi in the pan. Let everything cook together on low heat for 2-3 minutes, just enough for the sauce to coat the gnocchi. 9. Serve immediately, topped with grated cheese. I usually use Emmental, but any hard cheese will do. Why I Make This Recipe Often It’s a quick option for days when I don’t want to spend much time in the kitchen but still want something warm and tasty. Cheese gnocchi are filling and don’t require many additional ingredients. The sauce is simple but completely transforms the flavor. It works well when I have leftover cheese in the fridge. Tips and Variations Tips Use ripe tomatoes for a sweeter sauce. Don’t fry the gnocchi too much; just enough to get a very light crust. Add the dill at the end to keep its flavor fresh. Substitutions You can use regular tomatoes instead of cherry, as long as they are sweet and not too watery. The grated cheese can be any hard cheese (Parmesan, Grana Padano). Sweet pepper paste can be replaced with a teaspoon of pureed roasted peppers or even a bit of sweet paprika. Variations If you don’t have sweet-spicy sauce, just use chili and add a teaspoon of sugar. For a richer sauce, you can add a tablespoon of sour cream at the end, but it’s not necessary. You can skip the frying step if you prefer them boiled and served directly with the sauce. Serving Ideas Serve warm, with extra grated cheese on top. It goes well with a simple green salad if you want something lighter on the side. You can add a little lemon juice to the sauce if you prefer a tangier flavor. Frequently Asked Questions 1. What kind of gnocchi did you use? I used cheese-filled gnocchi from Lidl. They can be found in the refrigerated section. You can try any brand you prefer, as long as they are filled. 2. Can I make the recipe with plain gnocchi, without filling? Yes, it will turn out just as well, although they won’t be as creamy inside. You can add more cheese when serving. 3. How long does it take to prepare everything? If all the ingredients are ready, you can have everything done in 25 minutes, including boiling, frying, and making the sauce. 4. Can I skip the dill? Sure, dill adds extra flavor, but if you don’t like it, you can omit it or replace it with parsley. 5. Can I use other types of grated cheese? Yes, any hard cheese works: Parmesan, Grana Padano, or even cheddar or Gouda. Nutritional Values The values are estimated for one serving (out of 2 large): Calories: 420-500 kcal Protein: 13-16 g Fat: 15-20 g Carbohydrates: 60-65 g Cheese-filled gnocchi are quite energy-dense, and the sauce is relatively light. The amount of added cheese can slightly increase the fat and calorie content. Storage and Reheating The recipe is best enjoyed immediately while the gnocchi are soft and the cheese is still warm. If there are leftovers, they can be stored in the fridge for a day. When reheating, it’s good to add a tablespoon of water or milk to prevent drying out. However, the texture won’t be quite the same as freshly made.

Potato gnocchi stuffed with cheese and sweet spicy sauce

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