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In this dish, Potato Gnocchi with Tomato Basil Sauce, the humble potato is transformed into a melt-in-your mouth delicacy sure to dazzle family and friends. Gnocchi are simply the Italian version of potato dumplings and can be prepared in limitless ways. Today, there is such an extensive variety of.

Alright, don’t linger, let’s practice this potato gnocchi, basil cherry tomato sauce formula with 13 substances which are undoubtedly easy to find, and we have to process them at the very least through 5 measures. You should devote a while on this, so the resulting food could be perfect.

Composition for Potato Gnocchi, basil cherry tomato sauce:

1. Make ready 450 gm of Potato
2. Take 140 gm - Plain flour
3. Take 1 tsp of salt
4. Require for Pepper as taste
5. Prepare 1 of whole Egg
6. Prepare 2 of tomato ripe
7. Get 50 ml of cooking cream
8. Need 30 gms for Parmesan cheese
9. Give leaves for Basil
10. Provide 1/2 tsp - oregano
11. Give 1 clove garlic
12. Get 1 onion
13. Prepare 20 ml for olive oil

I just want to throw it in everything. This recipe can be a main course or a meatless. Using a potato ricer or masher, mash the potatoes on to a clean board or work surface. Sprinkle over the flour and some seasoning.

Potato Gnocchi, basil cherry tomato sauce process:

1. Roast potato at 200 degree Celsius for 30 minutes
2. Chop tomato, onion and garlic.
3. Grate the potato, mix salt, flour, egg and Parmesan cheese.
4. Make strips and cut in to 3to4 cm length, blanch in boiling water for 30 seconds.
5. Make creamy cherry tomato sauce, add blanch gnocchi, seasoning, basil and Parmesan cheese

Meanwhile, cook the gnocchi in the boiling water until they bob to the surface. Drain and add to the pan sauce, together with most of the basil and Parmesan. Italian, Basil, Cherry Tomato, Potato, Dinner, Main Course, Fall, Winter, Dairy Free, Vegetarian. For the gnocchi: Peel the potatoes, and boil them until tender. Cut the potatoes in half, scoop out the flesh and push the flesh through a tamis, food mill or ricer.

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