Feb 03, 2021
Masha Baghdadi

Gnocchi Alla Rosa


  • Olive oil (about 0.5cm height in a medium sauce pan)
  • A bunch of fresh or frozen spinach
  • A bunch of fresh or frozen coriander (you can add or replace with any other fresh herbs you want)
  • Dried fine herbs (optional)
  • Dried Provence herbs (optional)
  • 3 garlic cloves
  • 1 medium yellow onion
  • Salt
  • Ground black pepper
  • Paprika
  • 300g tomato passata
  • Fresh cherry tomatoes
  • 200g fresh mozzarella
  • Gnocchi (I used one pack of De Cecco 500g)
  • Parmesan cheese
  • Fresh cream


  • Add the fresh and dried herbs to the olive oil and let them simmer for a bit.
  • Cut the garlic into small cubes, the onion into cubes and add them to the pan letting them simmer to softness.
  • Add the tomato passata and fresh cherry tomatoes.
  • Season with salt, pepper, and paprika.
  • Let them simmer for 30-40 minutes; stir occasionally and try to crush the cherry tomatoes without splashing 😛
  • Add a splash of fresh cream.
  • In a separate pot, cook the gnocchi as per directions on the pack.
  • When the gnocchi are ready, stir them into the sauce along with the sliced mozzarella and grated Parmesan.
  • Drizzle a little extra olive oil over the top, stir them and serve with extra Parmesan or fresh basil if available.

Bon Appétit!