Gnocchi with tomatoes and stracciatella

3 servings

45 minutes

The recipe was shared by Mirko Zago, chef of the restaurant "Aist".

Energy value per serving

• Calories: 438.2
• Proteins: 13g
• Fats: 18.1g
• Carbohydrates: 57.8g

Ingredients

• Tomato juice: 400 ml
• Garlic: 15 g
• Cherry tomatoes: 150 g
• Olive oil: 25 ml
• Basil: 9 g
• Stracciatella cheese: 90 g
• Parmesan cheese: 24 g
• Sugar: 15 g
• Potato: 400 g
• Wheat flour: 80 g
• Salt: 2 g

Cooking steps

1. To prepare potato gnocchi, you need to peel and boil the potatoes.

   Required ingredients:

   • Potato: 400 g

2. After drying, strain through a sieve.

3. Knead the potatoes with flour and salt.

   Required ingredients:

   • Potato: 400 g
   • Wheat flour: 80 g
   • Salt: 2 g

4. Form balls of gnocchi from the resulting mass (you can roll the dough into ropes and cut them into discs), blanch in hot water, then cool in ice, and dry.

   Required ingredients:

   • Potato: 400 g
   • Wheat flour: 80 g
   • Salt: 2 g

5. To prepare the sauce, you need to sauté peeled garlic in olive oil.

   Required ingredients:

   • Garlic: 15 g
   • Olive oil: 25 ml

6. Add chopped cherry tomatoes.

   Required ingredients:

   • Cherry tomatoes: 150 g

7. Add fresh tomato juice.

   Required ingredients:

   • Tomato juice: 400 ml

8. Place the gnocchi on a plate, dress with sauce, and add basil.

   Required ingredients:

   • Basil: 9 g

9. Add parmesan cheese to the dish before serving.

   Required ingredients:

   • Parmesan cheese: 24 g

10. Place it on top of the stracciatella.

    Required ingredients:

    • Stracciatella cheese: 90 g