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Potato Gnocchi with Quick Tomato Sauce |
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Potato Gnocchi with Quick Tomato Sauce - print recipe
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| Yield: |
| 2 |
| Ingredients: |
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400 gm
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prepared potato gnocchi |
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large knob of butter |
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freshly grated parmesan to serve |
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sauce: |
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1
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onion finely chopped |
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1 lrg
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clv garlic crushed |
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60 ml
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fruity olive oil |
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2
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400g cans chopped tomatoes |
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1
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salt and freshly ground black pepper |
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40 ml
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basil roughly torn |
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20 ml
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parsley freshly chopped |
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| Method: |
Bring a large pan of salted water to the boil.
Meanwhile cook the onion and garlic in the oil in a covered pan on the floor of the roasting ovenfor 5 minutes.
Stir in the tomatoes and continue to cook uncovered on the floor of the ovenfor at least 10 minutes or until required.
Add the gnocchi to the boiling water bring back to the boil and cook for 2 to 3 minutes or as directed on the packet the gnocchi are ready when they float to the top of the pan.
Drain well then return to the pan.
Add the butter and toss the gnocchi around until well coated.
Season the tomato sauce to taste then add the herbs.
Serve the gnocchi on warmed serving plates with the sauce spooned over topped with parmesan.
Best described as little italian potato dumplings gnocchi are now available from supermarkets and grocers. They may be boiled and then served with just butter and parmesan. I opt for a quick tomato sauce recipe which can be used with any number of dishes.
Serves 2
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