Gnocchetti Sardi al Pomodoro con Stracciatella di Bufala e Basilico by @maritoemoglie_incucina

40 min

4 servings

🍝

400 g

Gnocchetti sardi

🍅

500 g

Tomato passata

🧄

3 g

Garlic

🫒

30 ml

Extra virgin olive oil

🧂

5 g

Salt

🌿

10 g

Fresh basil

🧀

200 g

Stracciatella di bufala

  1. Heat
    • Extra virgin olive oil
    • Garlic

    Heat 2 tablespoons of extra virgin olive oil in the frying pan over medium heat and brown the garlic.

  2. Pour
    • Tomato passata
    • Salt

    Pour the tomato passata into the frying pan and season it with salt.

  3. Simmer
    • Tomato passata

    Simmer the tomato sauce over medium-low heat for 20 to 30 minutes and stir it occasionally until thickened.

  4. Add
    • Salt
    • Sardinian gnocchetti

    Bring a cooking pot of salted water to a boil and add the Sardinian gnocchetti.

  5. Cook
    • Sardinian gnocchetti

    Cook the Sardinian gnocchetti until al dente according to the package timing and drain them in the colander.

  6. Toss
    • Sardinian gnocchetti
    • Tomato passata

    Transfer the drained Sardinian gnocchetti to the tomato sauce and toss gently to coat.

  7. Stir
    • Buffalo stracciatella
    • Sardinian gnocchetti

    Stir half of the buffalo stracciatella through the warm pasta and divide the pasta among four serving bowls.

  8. Top
    • Buffalo stracciatella
    • Extra virgin olive oil

    Top each serving with the remaining buffalo stracciatella and drizzle with extra virgin olive oil.

  9. Garnish
    • Fresh basil

    Garnish each serving with fresh basil and serve immediately.

  10. Drizzle
    • Extra virgin olive oil
    • Stracciatella di bufala

    Drizzle a little extra virgin olive oil over the stracciatella.

  11. Garnish
    • Fresh basil

    Garnish with fresh basil leaves.

Gnocchetti Sardi al Pomodoro con Stracciatella di Bufala e Basilico by @maritoemoglie_incucina

40 min

4 servings

🍝

400 g

Gnocchetti sardi

🍅

500 g

Tomato passata

🧄

3 g

Garlic

🫒

30 ml

Extra virgin olive oil

🧂

5 g

Salt

🌿

10 g

Fresh basil

🧀

200 g

Stracciatella di bufala

Preparation Steps

  1. Step 1/11

    Heat 2 tablespoons of extra virgin olive oil in the frying pan over medium heat and brown the garlic.

    🫒Extra virgin olive oil
    🧄Garlic
    🍳Frying pan

  2. Step 2/11

    Pour the tomato passata into the frying pan and season it with salt.

    🍅Tomato passata
    🧂Salt
    🍳Frying pan
    🥄Wooden spoon

  3. Step 3/11

    Simmer the tomato sauce over medium-low heat for 20 to 30 minutes and stir it occasionally until thickened.

    🍅Tomato passata
    🍳Frying pan
    🥄Wooden spoon

  4. Step 4/11

    Bring a cooking pot of salted water to a boil and add the Sardinian gnocchetti.

    🧂Salt
    Sardinian gnocchetti
    🍲Cooking pot

  5. Step 5/11

    Cook the Sardinian gnocchetti until al dente according to the package timing and drain them in the colander.

    Sardinian gnocchetti
    🍲Cooking pot
    🧺Colander

  6. Step 6/11

    Transfer the drained Sardinian gnocchetti to the tomato sauce and toss gently to coat.

    Sardinian gnocchetti
    🍅Tomato passata
    🍳Frying pan
    🥄Wooden spoon

  7. Step 7/11

    Stir half of the buffalo stracciatella through the warm pasta and divide the pasta among four serving bowls.

    🧀Buffalo stracciatella
    Sardinian gnocchetti
    🍳Frying pan
    🥄Wooden spoon
    🥣Serving bowl

  8. Step 8/11

    Top each serving with the remaining buffalo stracciatella and drizzle with extra virgin olive oil.

    🧀Buffalo stracciatella
    🫒Extra virgin olive oil
    🥣Serving bowl

  9. Step 9/11

    Garnish each serving with fresh basil and serve immediately.

    🌿Fresh basil
    🥣Serving bowl

  10. Step 10/11

    Drizzle a little extra virgin olive oil over the stracciatella.

  11. Step 11/11

    Garnish with fresh basil leaves.

Composition

Ingredients

Types

Vegetables, Fats and Oils, Seasonings, Herbs

Ingredients

Gnocchetti sardi, Tomato passata, Garlic, Extra virgin olive oil, Salt, Fresh basil, Stracciatella di bufala

Notes

Tomato passata (to taste), Salt (to taste), Stracciatella di bufala (quantity to taste)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Mediterranean diet

Calories

570 kcal

Macro nutrients

Protein: 19g, Carbohydrates: 79g, Fat: 20g, Fiber: 6g, Sugars: 9g

Nutritional Information

Minerals

Calcium: 180mg, Sodium: 620mg, Potassium: 510mg, Iron: 3mg

Vitamins

Vitamin A: 120µg, Vitamin C: 13mg, Vitamin K: 22µg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

10 minutes

Cooking

30 minutes

Overall

40 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

Frying pan, Cooking pot, Wooden spoon, Colander, Serving bowl

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Sardinia

Various

Aspect

Texture

Creamy, Tender, Silky

Flavors

Tomato-rich, Savory, Garlicky, Milky, Herbal

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours), fridge : 2 days (Store in an airtight container,Reheat gently with a splash of water), freezer : 1 month (Freeze without fresh basil when possible,Thaw overnight in the fridge)