Giant Gnocchi Filled With Mozzarella & Tomato With Sicilian Tomato Sauce & Parmigiano Reggiano

Story

Traditional, non-filled gnocchi have a long history in Italian cuisine, dating all the way back to Ancient Roman times. Gnocchi in tomato sauce can be traced all the way back to the 16th century, as a meal served during the first of Verona’s iconic Carnevale in 1531. Indeed, gnocchi have had such an enduring influence on this former Roman colony, that they’ve inspired a holiday. Appropriately named Venerdi Gnocolar – in English, ‘Gnocchi Friday’ – the holiday always falls during Carnival on the final Friday before Lent, a period during which meat is traditionally given up.

Gnocchi in tomato sauce became a filling and delicious vegetarian alternative, and to this day is still served at Verona’s annual Carnevale. Filled gnocchi, however, are a new, and we think improved, 21st century version of this highly renowned dish. We carefully fill each individual gnocco with a rich, homemade tomato sauce and the freshest mozzarella cheese, ensuring every bite is bursting with flavour. An extra lashing of luscious pomodoro is added with a tomato sauce hailing from from Sicily. Each blushing tomato used in our sauce is given ample time to soak up the sun’s rays and the nutrient rich earth producing a resplendent red flesh and a flavour rarely matched by other tomatoes. The finishing touch is, of course, an extra helping of cheesy goodness with freshly grated shavings of parmigiano reggiano.

Ingredients

Allergens in bold and underlined: 

Recipe card

Please find the recipe card contained in our menu brochure which can be found here

Nutrition