Gnocchi with tomatoes and stracciatella
3 servings
45 minutes
The recipe was shared by Mirko Zago, chef of the restaurant "Aist".
Calories438.2kcal
Proteins13grams
Fats18.1grams
Carbohydrates57.8grams
Tomato juice
400
ml
Garlic
15
g
Cherry tomatoes
150
g
Olive oil
25
ml
Basil
9
g
Sugar
15
g
Potato
400
g
Wheat flour
80
g
Salt
2
g
1
To prepare potato gnocchi, you need to peel and boil the potatoes.
- Potato: 400 g
2
After drying, strain through a sieve.
3
Knead the potatoes with flour and salt.
- 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.
- Potato: 400 g
- Wheat flour: 80 g
- Salt: 2 g
5
To prepare the sauce, you need to sauté peeled garlic in olive oil.
- Garlic: 15 g
- Olive oil: 25 ml
6
Add chopped cherry tomatoes.
- Cherry tomatoes: 150 g
7
Add fresh tomato juice.
- Tomato juice: 400 ml
8
Place the gnocchi on a plate, dress with sauce, and add basil.
- Basil: 9 g
9
Add parmesan cheese to the dish before serving.
- Parmesan (Parmigiano Reggiano): 24 g
10
Place it on top of the stracciatella.
- Stracciatella cheese: 90 g
