Perfect Italiano Perfect Melt
Perfect Italiano 4 Cheese Melt is a delicious blend of traditional Mozzarella, easy melt Mozzarella, Cheddar and Romano that melts beautifully and adds superior flavour to your meals
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Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Preheat oven to 220°C/200°C fan-forced. Heat ¼ cup of oil in an ovenproof skillet over a medium heat
- Add gnocchi. Cook, stirring occasionally for 10 minutes or until golden
- Meanwhile, drain capsicums and add to food processor along with extra 2 tablespoons of olive oil, almonds, garlic, vinegar, sugar and basil. Process until smooth. Season with salt and pepper to taste and add ¾ cup water to loosen
- Add the sauce to pan with gnocchi and stir until coated. Add extra water to gnocchi in pan if it has absorbed the liquid and you prefer a thinner sauce
- Combine breadcrumbs with cheese. Sprinkle on top
- Bake for 15 minutes or until golden
- Serve immediately sprinkled with basil leaves accompanied with rocket, apple and parmesan salad
Tips & Hints:
- Find gnocchi with the fresh pasta section in the refrigerated section of major supermarkets
- You can use shelf-life gnocchi as well. You may need to add extra water if gnocchi absorbs water too quickly
- You will need 170g drained capsicum for the sauce which is the amount of a 260g jar. Use any roasted or char-grilled red peppers in jars, whole, in pieces or strips
- You can use panko breadcrumbs instead of fresh
- Preheat oven to 220°C/200°C fan-forced. Heat ¼ cup of oil in an ovenproof skillet over a medium heat
- Add gnocchi. Cook, stirring occasionally for 10 minutes or until golden
- Meanwhile, drain capsicums and add to food processor along with extra 2 tablespoons of olive oil, almonds, garlic, vinegar, sugar and basil. Process until smooth. Season with salt and pepper to taste and add ¾ cup water to loosen
- Add the sauce to pan with gnocchi and stir until coated. Add extra water to gnocchi in pan if it has absorbed the liquid and you prefer a thinner sauce
- Combine breadcrumbs with cheese. Sprinkle on top
- Bake for 15 minutes or until golden
- Serve immediately sprinkled with basil leaves accompanied with rocket, apple and parmesan salad
Tips & Hints:
- Find gnocchi with the fresh pasta section in the refrigerated section of major supermarkets
- You can use shelf-life gnocchi as well. You may need to add extra water if gnocchi absorbs water too quickly
- You will need 170g drained capsicum for the sauce which is the amount of a 260g jar. Use any roasted or char-grilled red peppers in jars, whole, in pieces or strips
- You can use panko breadcrumbs instead of fresh
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