Main: A plate of gnocchi with a tomato-infused thyme and white wine sauce
Ingredients for 2
- 1 garlic glove (crushed)
- 250g ripe tomatoes
- 1 tsp. tomato paste
- 50 ml white wine
- 100 ml cream
- 2 thyme twigs
- 400g gnocchi
- a handful of mini buffalo mozzarella
- 10 datterini tomatoes (sliced in half)
Place the ripe tomatoes in a mixer, blend until smooth and set aside.
Heat a pot with water for the gnocchi. Meanwhile, heat a sauce pan, add some olive oil and toast the crushed garlic for 20 seconds.
Add the tomato sauce with the tomato paste and deglaze with white white when the sauce starts to boil. Add the thyme twigs and lower the heat. Cook for 3 minutes until adding the cream. Then cook for another 3 minutes.
When the water for the gnocchi boils, add the gnocchi and cook according to package instructions.
Arrange the gnocchi with the tomato sauce, the datterini tomatoes and the mini buffalo mozzarella.