Italian gnocchi dumplings are so delicious and versatile that must be a part of your diet. They can be prepared in large quantities and freeze, and, if necessary, boil in small portions and serve with a wide variety of sauces, in soups, in the form of side dishes. The most summer and fragrant option is basil gnocchi. Grind the greens and mix it in the dough from potatoes, flour and cheese. Roll out the dough and cut into small dumplings. Boiled basil gnocchi is easy extraordinary! Serve them in tomato sauce and sprinkle fried pine nuts.
Recipe author – Ashley Archer – Culinary producer.
Time:45 minutes Difficulty: medium Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Gnocchi
- 1.5 tbsp. instant mashed potatoes (cereal)
- 1 tbsp. fresh green basil + a little to serve
- 1 large egg, beaten
- 1/4 Art. grated pecorino cheese + a little for serving
- 1 tbsp. flour + a little bit for work
Sauce
- 1/4 Art. olive oil
- 1/4 Art. pine nuts
- 3 shallots, diced
- 3 cloves, minced garlic
- 1/4 Art. dry white wine
- 900 gr. sliced non-hybrid tomatoes
Recipes with similar ingredients: mashed potatoes, eggs, cheese pecorino romano, premium flour, pine nuts, shallots, garlic, white wine, tomatoes, gnocchi (dumplings), basil
Recipe preparation:
- Cook Gnocchi: Dilute Potato Flakes in 1 Art. hot water, stir with a fork and leave for 3 minutes to all liquid has been absorbed. Meanwhile, grind the basil in a blender and 1/4 Art. water to a homogeneous mass. Stir in chopped basil, egg, grated cheese and 1 tbsp. l salt in mashed potatoes.
- Pour 3/4 tbsp on the table. flour. Put the potato mixture and knead, mixing everything to a homogeneous consistency, gradually adding the remaining 1/4 tbsp. flour. Divide the dough into 3 parts. Roll a 2.5 cm long sausage from each serving. sprinkle with flour if necessary. Cut each sausage into pieces 1.5 cm thick. Fold them on a waxed baking sheet. paper and refrigerate for a while while preparing the sauce. Or you can freeze it for 1 month.
- Prepare the sauce: In a large frying pan on medium Heat olive oil over high heat. Add pine nuts and fry them by periodically shaking the pan. Using a slotted spoon transfer nuts to paper towels and salt. Sprinkle in pan the onions and garlic and fry until soft for 3 minutes. Then pour wine and bring to a boil. Add tomatoes, salt and pepper and mix. Cook another 2 minutes to make the tomatoes become softer.
- Boil the gnocchi in a large pot of salted water until softness, about 1 minute after they pop up on surface. Drain and mix gnocchi with sauce. Sprinkle roasted pine nuts and pecorino cheese.
