Gnocchi with Buffalo Mozzarella

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Floridia Buffalo Mozzarella made from Australian Buffalo milk is smooth and creamy with a slightly salty yet gentle tang. Sold in brine filled tubs to maintain freshness, it is ideal marinated in extra virgin olive oil and herbs served with crusty bread. Slice it on pizza or add to antipasto platters or salads.

Slightly salty, gentle tang
Shop product
  • 2 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 sprigs basil
  • ¼-½ teaspoon dried chilli flakes
  • 400g can tomatoes
  • 400g can cherry tomatoes
  • ¼ cup olive oil
  • Salt and pepper, to taste
  • 800g potato gnocchi, cooked as per packet directions
  • 1/3 cup (80g) finely grated FLORIDIA CHEESE Parmesan
  • 2 x 125g tubs FLORIDIA CHEESE Buffalo Mozzarella, drained, and cut into 2-3mm thick slices
  • Olive oil, extra, for drizzling
  1. Combine the onion, garlic, basil, chilli, tomatoes and olive oil in a saucepan and simmer gently for 25 minutes or until slightly thickened. Season.
  2. Place the gnocchi in an ovenproof dish. Spoon over the tomato sauce and sprinkle with Parmesan. Arrange the Mozzarella over the gnocchi, drizzle with a little extra oil and then bake in a 200oC oven for 10-12 minutes or until the Mozarella has melted and the sauce is bubbling hot.

Head office & Factory outlet:

Floridia Cheese Pty Ltd
327 Settlement Road 
Thomastown 3074 
Victoria, Australia

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