Dennis Lupenga

Linga Gnocchi


•    1 Chopped Onion
•    1 crushed clove garlic
•    2 tbs olive oil
•    400 g chopped tomatoes
•    3 tbs tomato puree
•    Glass Linga (I use peach)
•    Salt and freshly ground black pepper
•    400 g packet gnocchi (Now in Chipiku)
•    Handful fresh basil
•    Cheese Company Malawi Mozarella cheese


  1. Sauté onion and garlic in 1 tbs olive oil until soft and translucent.
  2. Add tomatoes, tomato puree and wine and cook gently for 20 minutes. Season to taste and add some roughly torn basil.
  3. Pre heat oven to 200 degrees C
  4. Gently fry gnocchi in frying pan with rest of oil until golden and starting to crisp.
  5.  Mix with sauce and pour into an oven proof dish.
  6. Top with slices of Mozarella. ( I also grate on top a little parmesan or goats cheese) and scatter more torn basil and bake for 20 minutes until mozzarella has melted and is turning golden.
  7. Serve with green salad and garlic bread.  NB: Serves 4 Wash down with more Linga!  Perhaps try a Linga White Guava or a Linga Mulberry.

Linga Wine Tweets