Gnocchi with cherry tomato sauce, mozzarella and basil
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Gnocchi with cherry tomato sauce, mozzarella and basil
Main course recipes


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INGREDIENTS
1 kg Floury potato(es)
350 g Plain flour
1 whole Whole egg(s)
3 pinch(es) Fine salt
6 Turn Freshly ground black pepper
300 g Cherry tomato(es)
1 whole mozzarella
1 whole Shallot(s)
1 bulb Garlic clove(s)
1 bunch Basil
5 ml olive oil
30 g Parmesan shavings
10 g coarse salt
1 whole Thyme sprig(s)
 

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DIRECTIONS
01
Dice the mozzarella

02
Chop the basil leaves

03
Wash and quarter the cherry tomatoes

04
Peel and dice the shallot

05
Heat a frying pan and add a drizzle of olive oil

06
Add the shallots and a pinch of salt and soften for 2 minutes

07
Add a sprig of thyme, a clove or garlic and the tomatoes to the pan

08
Cook for 5 to 10 minutes to obtain a tomato sauce

09
Cook the potatoes (skin on and whole) in a pan of boiling salted water

10
Once cooked drain, peel and puree the potatoes

11
Add the egg, 3/4 of the flour, salt and pepper and mix well

12
Form individual gnocchi about 2cm thick and roll through the rest of the flour to dust

13
Cook the gnocchi in boiling salted water for 2 mins (until the gnocchi rise to the surface)

14
Drain the gnocchi then stir through the tomato sauce

15
Serve the gnocchi in deep plates or soup bowls, garnish with mozzarella and fresh basil

16
Fnish with a little freshly ground pepper and serve.

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