The tomato gnocchi skewers are a very tasty, easy, and economical dish. On my blog, you will find many gnocchi recipes, have you already tried the baked gnocchi with ham or the gnocchi with taleggio and cherry tomatoes.

Today’s recipe is an alternative to classic baked ragù gnocchi. They are cooked in boiling salted water, skewered, and then topped with tomato sauce and plenty of melty cheese. They are really delicious; try them, the whole family will love them!

Recipes to try:

Difficulty: Very Easy
Cost: Very Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

459.55 Kcal

calories per serving

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Energy 459.55 (Kcal)
Carbohydrates 47.45 (g) of which sugars 2.63 (g)
Proteins 13.32 (g)
Fat 24.64 (g) of which saturated 10.06 (g)of which unsaturated 4.85 (g)
Fibers 3.42 (g)
Sodium 1,024.66 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

2.2 lbs potato gnocchi
1 cup tomato sauce
as needed extra virgin olive oil
as needed salt
3.5 oz scamorza
as needed basil
as needed parmesan

Tools

10 Skewers

Steps

Start by preparing the tomato sauce: sauté 1 clove of garlic with a swirl of olive oil. Add the tomato sauce and season with a pinch of salt. Continue cooking for another 6 minutes, then add the basil and remove from the heat.
Cook the gnocchi in plenty of salted water.
Drain them and place them in a bowl, drizzle with some olive oil and mix. Now form the gnocchi skewers, threading the gnocchi onto the wooden skewer.
Lay the skewers on a baking tray and top with plenty of sauce.
As a final step, sprinkle with grated cheese and parmesan.
Bake at 356°F (180°C) for about 6-7 minutes.