Ingredients

• 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

Preparation

• 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!