Bloody Mary Gnocchi with Pickles & Hope. And Cheese. And More Pickles. (Slow Cooker)
This recipe is for when you are done. Toast. Completely finished. If you want to pan-fry the gnocchi before throwing them in, it can add a nice touch, but not doing so certainly isn’t a deal breaker.
Ingredients 16
800 g gnocchi
200 g mozzarella ball, roughly torn
Bloody Mary Mix
1 jar passata, puréed tomatoes, 500 g
100 ml chicken stock
100 ml celery juice
2 tbsp dill fronds, very finely chopped
5 cm horseradish, piece, grated
60 ml pickle juice, from a jar of pickles
2 tbsp Worcestershire sauce
125 ml vodka
2 tbsp brown sugar
1⁄2 tsp celery salt
1⁄2 lemon, juiced
To Serve
flat-leaf parsley, italian, chopped
mozzarella, roughly torn
cucumber pickles, spicy, optional
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Method 3
Combine the Bloody Mary mix ingredients (passata, chicken stock, celery juice, dill, horseradish, pickle juice, Worcestershire sauce, vodka, brown sugar, celery salt, and lemon juice) in the bowl of your slow cooker. Add the . Shut the lid. Pour yourself a wine. Cook on low heat for 2 hours.
Remove the lid, add the torn , close it again and continue to cook for a further 20 minutes, or until the mozzarella has melted.
Scoop into bowls, being careful as the will be very soft and some will break. Top with , extra mozzarella and spicy pickles, if using. Serve.
