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Gnocchi with tomato sauce
My gnocchi are no longer hard and heavy, but instead fluffy, soft and tasty. The key is the right amount of flour and potatoes. And of course the tomato sauce, without which it wouldn't be the right gnocchi.
Ingredients
- 1 kg potato
- 300 g flour
- 1 a piece egg
- fresh grated parmesan cheese
- Salt, pepper
- 100 g butter
- basil leaves
- cherry tomatoes
- Grated cheese for sprinkling
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Directions
Peel, boil and mash the potatoes. When they are still warm, add flour, egg, salt, pepper and let the resulting dough rest for at least 30 minutes.
Roll the dough into thin strips and cut into small pieces. Then, using a fork, fluff each piece to create the characteristic gnocchi shape.
In a saucepan, cook the gnocchi in salted water - about 3 minutes, until they float to the top.
Melt the butter in a pan, add the chopped cherry tomatoes and some basil leaves. Then fry the cooked gnocchi in this sauce.
Before serving, sprinkle the gnocchi with freshly grated cheese.
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IwaGnocchi with tomato sauce
My gnocchi are no longer hard and heavy, but instead fluffy, soft and tasty. The key is the right amount of flour and potatoes. And of course the tomato sauce, without which it wouldn't be the right gnocchi.
Peel, boil and mash the potatoes. When they are still warm, add flour, egg, salt, pepper and let the resulting dough rest for at least 30 minutes.
Roll the dough into thin strips and cut into small pieces. Then, using a fork, fluff each piece to create the characteristic gnocchi shape.
In a saucepan, cook the gnocchi in salted water - about 3 minutes, until they float to the top.
Melt the butter in a pan, add the chopped cherry tomatoes and some basil leaves. Then fry the cooked gnocchi in this sauce.
Before serving, sprinkle the gnocchi with freshly grated cheese.
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