Potato Gnocchi, basil cherry tomato sauce. Add salt to your taste, abundant EV Olive Oil, pepper (or crashed hot pepper), several basil leaves roughly cut. Keep one basil sprig for decoration. Spread the potatoes on a flat surface, and make a well in the middle.
While mixing, knead in the flour and the potatoes a little at a time. The dough should be moist but not sticky. While the potatoes bake, make the sauce. You can have Potato Gnocchi, basil cherry tomato sauce using 0 ingredients and 0 steps. Here is how you achieve that.
Ingredients of Potato Gnocchi, basil cherry tomato sauce
Put a little olive oil in a pot or big pan, with the cherry tomatoes. Crush some of them to create a sauce. Add a clove of unpeeled garlic and basil leaves to taste. While the sauce simmers, fill a large sauce pot with water and bring to a rapid boil.
Potato Gnocchi, basil cherry tomato sauce instructions
Add salt to the boiling water and then the gnocchi. Heat olive oil in a large saucepan over medium heat. Increase heat to medium-high, and stir in the cherry tomatoes. Cut the tomatoes in half and set aside. Peel the garlic and leave it whole.