Try something different for breakfast, like this breakfast shakshuka gnocchi dish! Adding gnocchi gives a delicious twist to an already wonderful breakfast meal.
Bring six quarts of water to a rolling boil in a large pot over high heat.
Cook the gnocchi, stirring gently, until they rise to the surface – about 2 minutes. The gnocchi will float to the top of the water surface when they are cooked.
Using a slotted spoon, scoop the cooked gnocchi from the boiling water and place them in a bowl. Drizzle them with a little Colavita Extra Virgin Olive Oil so they don’t stick together.
Heat 2 tbsp Colavita Olive oil in a large skillet on medium heat
Add the Colavita tomatoes to the pan and stir to incorporate.
Bring the sauce to a simmer and then add the cooked gnocchi to the sauce. Stir to coat the gnocchi with the sauce.
With the back of a spoon, make 4 indentations in the sauce and gnocchi mixture.
Crack an egg into each indentation.
Turn the heat to a medium-low and place a lid on the skillet. Cook for about 10 minutes, or until the eggs are cooked to your liking. (we like ours a bit runny!)
Once the eggs are cooked, remove from the heat and spoon some Colavita Pesto Sauce around the cooked eggs.