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Recipe

Gnocchi matriciana

This simple yet flavoursome sauce has a hit of chilli. Served over fluffy potato pillows, it is as comfort food or a weeknight meal.

Jan 28, 2012 1:00pm
  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Gnocchi matriciana
  • 2 rindless bacon rashers, chopped
  • 1 onion, finely chopped
  • 2 clove crushed garlic
  • 400 gram can diced tomatoes
  • 1 long red chilli, seeded, finely chopped
  • 500 gram packet fresh gnocchi
  • 200 gram chopped mozzarella
  • salad leaves, to serve

Method

Gnocchi matriciana
  • 1
    Heat a large frying pan on medium and spray with oil. Saute bacon, onion and garlic 3-4 minutes, until onion is tender.
  • 2
    Stir in tomatoes and chilli. Bring to simmer and cook 4-5 minutes until thickened.
  • 3
    Cook gnocchi in a large saucepan of boiling salted water, following packet instructions. Drain well and toss through sauce.
  • 4
    Spoon gnocchi mixture evenly among four ovenproof dishes. Sprinkle each with mozzarella.
  • 5
    Bake 10-15 minutes, until cheese melts and mixture is bubbling. Serve gnocchi with salad of choice.

Notes

Replace gnocchi with filled fresh pasta, such as ravioli or angliotti, if preferred.

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