Skip to content

Gnocchi with a Tomato infused Thyme White Wine Sauce & Mini Buffalo Mozzarella

Ingredients for 4

  • 1 garlic glove (crushed)
  • 500 g ripe tomatoes
  • 1 tbsp. tomato paste
  • 50 ml white wine
  • 200 ml cream
  • 3 thyme twigs
  • 800 g Gnocchi
  • a handful of mini buffalo mozzarella
  • 10-15 datterini tomatoes (slices in half)


  1.  Place the ripe tomatoes in a mixer, blend until smooth and set aside.
  2. Heat a pot with water for the gnocchi.
  3. Meanwhile heat a sauce pan with some olive oil, add the crushed garlic and toast the garlic for 20 seconds.
  4. Add the tomato sauce with the tomato paste and deglaze with white white when the sauce starts to boil.
  5. Add the thyme twigs and lower the heat. Cook for 3 minutes until adding the cream. Then cook for another 3 minutes.
  6. When the water for the gnocchi boils, add the gnocchi and cook according to package instructions.
  7. Arrange the gnocchi with the tomato sauce, the datterini tomatoes and the mini buffalo mozzarella.