Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, potato gnocchi, basil cherry tomato sauce. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Potato Gnocchi, basil cherry tomato sauce is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Potato Gnocchi, basil cherry tomato sauce is something that I’ve loved my entire life.
For the gnocchi: Peel the potatoes, and boil them until tender. Mash the potatoes well, or pass them through a ricer until smooth. Spread the potatoes on a flat surface, and make a well in the middle.
To get started with this particular recipe, we have to first prepare a few components. You can have potato gnocchi, basil cherry tomato sauce using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Potato Gnocchi, basil cherry tomato sauce:
- Make ready 450 gm Potato
- Prepare 140 gm Plain flour
- Get 1 tsp salt
- Prepare Pepper as taste
- Make ready 1 whole Egg
- Take 2 tomato ripe
- Make ready 50 ml cooking cream
- Take 30 gms Parmesan cheese
- Get leaves Basil
- Take 1/2 tsp oregano
- Prepare 1 clove garlic
- Get 1 onion
- Prepare 20 ml olive oil
Today, there is such an extensive variety of gnocchi! Some are made with ricotta or squash while others. Heat olive oil in a large saucepan over medium heat. Ladle the cooked tomato and basil sauce into the food mill and stir to collect the lovely tomato pulp and juice in the pot.
Instructions to make Potato Gnocchi, basil cherry tomato sauce:
- Roast potato at 200 degree Celsius for 30 minutes
- Chop tomato, onion and garlic.
- Grate the potato, mix salt, flour, egg and Parmesan cheese.
- Make strips and cut in to 3to4 cm length, blanch in boiling water for 30 seconds.
- Make creamy cherry tomato sauce, add blanch gnocchi, seasoning, basil and Parmesan cheese
Discard the tomato skins and seeds that are left in the food mill. Heat the saucepan or stockpot over medium heat. Bring the tomato and basil sauce to the boil, then reduce heat to the lowest setting. While the gnocchi is cooking cook the gnocchi in salted boiling water, per package instructions. Add the drained gnocchi, fresh basil and mozzarella balls to the sauce then toss to coat evenly.
So that’s going to wrap it up for this special food potato gnocchi, basil cherry tomato sauce recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
