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Creamy Gnocchi
Gnocchi recipe with a modern twist! Soft pillows of gnocchi simmered in tomato paste, garlic, fresh basil and coconut cream, finished with Violife Supreme Cheddarton. Enjoy cozy Italian vibes in every bite!
Gnocchi with a modern twist! Soft pillows of gnocchi simmered in tomato paste, garlic, basil and Supreme Cheddarton. Enjoy Italian vibes in every bite!
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![Cooktime]()
Cooking time10 minutes![Preptime]()
Prep time10 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings4
- 1 Violife Supreme Cheddarton, grated
- 1 pound gnocchi
- ½ cup heavy cream or full fat coconut milk
- 1 ¾ cups vegetable stock
- ¼ cup tomato paste
- 1 shallot, diced
- 4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon Italian seasoning or dried oregano
- 1 teaspoon salt, divided
- Fresh basil leaves
- Place a pan over medium heat and heat the olive oil.
- Then add in the shallots, garlic and ½ teaspoon salt. Cook until shallot is tender, about 3 to 4 minutes.
- Stir in the Italian seasoning and tomato paste and cook for 1 minute until tomato paste deepens in color.
- Slowly stir in the stock, then cream (or coconut milk) and ½ teaspoon salt.
- Stir in the gnocchi and bring to a gentle simmer.
- Cook, stirring occasionally, until gnocchi is soft, about 3 to 5 minutes.
- Stir in the Violife Supreme Cheddarton, grated.
- Finally garnish with basil, extra Violife and dig in!
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