This Greek spin on gnocchi pairs perfectly with a spicy tomato sauce, made using our SPAROZA Herb and Spice blend for tomato sauces - you'll love how simple it is to create such complex flavours!
Baked Mizithra and Kefalograviera gnocchi with spicy tomato sauce
For the gnocchi
500g homemade mizithra or you can substitute ricotta
1/2 cup of finely grated kefalograviera (you will also need a little extra for baking)
2 eggs, lightly beaten
1 cup plain, all purpose flour
sea salt and cracked black pepper
For the sauce
1/2 kg fresh ripe tomatoes, peeled halved and grated
1 tablespoon of olive oil
2 bay leaves
1 bunch of parsley, very finely chopped
4 garlic cloves, sliced
1 teaspoon of Sparoza herb and spice blend for tomato sauces
Pinch of sugar, to taste
Pinch of salt, to taste
Freshly ground black pepper to taste
To make the tomato sauce
1. Add the oil to a medium sauce pan or pot and cook the garlic for 1-2 minutes. The add the spice mix and stir gently through the oil. Finally, add the remaining ingredients and and simmer until the sauce thickens, about 30 minutes.
While the sauce simmers, make the gnocchi.
For the gnocchi
2. Place the mizithra, kefalograviera, eggs, flour, salt and pepper in a bowl and mix gently to combine.
3. Turn the mixture out onto a lightly floured board or surface and roll into ropes. Cut the ropes into short lengths of about 2 cm and press onto the back of a fork (or a special Italian board, if you have one).
4. Cook the gnocchi, in batches, in a large pot of boiling salted water. Cook them for about 2-3 minutes and they should rise to the surface when ready. Remove with a slotted spoon and place in oven safe gratin dishes (or one large baking dish if you prefer).
5. Spoon the tomato sauce over the gnocchi and top with a little more finely grated kefalograviera. Cook under a preheated hot grill until the cheese melts and is golden. Serves 4.
This recipe was created by the lovely Mulberry and Pomegranate - be sure to visit the M&P blog for more Greek food inspiration!