Labneh with Olive Oil and Za’atar
Labneh with Olive Oil and Za’atar is a lacto ovo vegetarian recipe with 3 servings. One portion of this dish contains approximately 19g of protein, 22g of fat, and a total of 348 calories. For $2.29 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 50 minutes. This recipe is liked by 9 foodies and cooks. A mixture of fresh basil, tomatoes, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a main course. It is brought to you by Tinned Tomatoes. With a spoonacular score of 59%, this dish is solid. Similar recipes are Labneh With Pistachios and Za’atar, Grilled Zucchini with Lemon Labneh and Za’atar, and Vegan Friendly Skillet Olive Oil ANZAC Biscuit, featuring Cobram Estate Extra Virgin Olive Oil.
Servings: 3
Ingredients:
a handful of fresh basil
1 ball fresh mozzarella
1 clove garlic, crushed
2 packets of ready made gnocchi
1 tbsp olive oil
1 onion, chopped
½ glass red wine
a good grinding of salt and pepper
3 tbsp tomato puree
400g tin chopped tomatoes
Equipment:
oven
frying pan
Cooking instruction summary:
1. Saute the onion and garlic in the olive oil until the onion is soft and translucent.2. Add the tomatoes, tomato puree and wine and cook gently for 20 minutes. Season with salt and pepper and add some roughly torn fresh basil.3. Pre-heat the oven to 200c/180 c fan/gas mark 6.4. Gently fry the gnocchi in a frying pan until golden and starting to crisp. Mix with the sauce and pour into an ovenproof dish.5. Top the gnocchi with slices of mozzarella and some more torn basil and bake for 20 minutes until the mozzarella has melted and is starting to turn golden.6. Serve with garlic bread and a side salad.7. Enjoy!
Step by step:
1. Saute the onion and garlic in the olive oil until the onion is soft and translucent.
2. Add the tomatoes, tomato puree and wine and cook gently for 20 minutes. Season with salt and pepper and add some roughly torn fresh basil.
3. Pre-heat the oven to 200c/180 c fan/gas mark 6.
4. Gently fry the gnocchi in a frying pan until golden and starting to crisp.
5. Mix with the sauce and pour into an ovenproof dish.
6. Top the gnocchi with slices of mozzarella and some more torn basil and bake for 20 minutes until the mozzarella has melted and is starting to turn golden.
7. Serve with garlic bread and a side salad.
8. Enjoy!
Nutrition Information:
covered percent of daily need
