Pancetta Mozzarella and Tomato Bake with Gnocchi
I developed this recipe to have a great Italian feel and taste, so I hope you Italian cooks and chefs out there will try it and feed back to me what you think.
I have used a pack of ready-made Gnocchi for convenience, but the sauce is my own recipe made from scratch.
You will need;
2 cloves - Garlic (finely chopped)
1 teaspoon - Italian Seasoning (dried)
1 tablespoon - Tomato Paste
50 Ml - Red Wine
400 Gm - Chopped Tomatoes
15 Ml Olive oil
Salt and Freshly Ground Black Pepper
1 500 Gm pack - Gnocchi
5 rashers - Pancetta
1 ball - Mozzarella
Heat the olive oil in a pan on a medium heat and add the garlic and Italian seasoning, cook gently for about 2 minutes until soft.
Add the tomato paste and mix well with the garlic, then add the red wine and make a paste, simmer on a low heat for 5 minutes stirring from time to time.
Now add the chopped tomatoes and simmer for 10 minutes, this is a good time to season with salt and freshly ground black pepper to taste.
While the sauce is simmering, dry fry the pancetta in a frying pan for 2 or 3 minutes and cook the gnocchi according to the instructions on the pack (this should only be about 3 minutes).
Drain the gnocchi and plaice on a skillet or oven proof dish and pour over the tomato sauce, make sure you drain the gnocchi well.
Plaice the pancetta over the top, tear pieces of mozzarella over the top of the whole thing and put under the grill until the cheese is melted.