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Categories:
potatoes egg flour bread flour salt tomatoes cream Parmesan cheese cube fresh basil onion olive oil garlic red chili pepper red wine
Viewed: 40 - Published at: 5 months agoIngredients
- 2 large Potatoes
- 1/2 Egg
- 30 grams Cake flour
- 30 grams Strong Bread flour
- 1 Salt
- 1/2 can Canned tomatoes
- 80 ml Heavy cream
- 1 Parmesan cheese
- 1 Soup stock cube
- 1 Fresh basil
- 1/4 Onion
- 1 tbsp Olive oil
- 1 Minced garlic
- 1 Red chili pepper
- 1 tbsp Red wine
Method
- Boil the potatoes unpeeled.
- When cooked, peel and strain.
- Mix the strained potatoes with the egg.
- Sift in the cake flour and strong bread flour and knead.
- When the dough comes together, shape into a long sausage shape that's 2 cm in diameter.
- Slice into 2 cm rounds from the end.
- Roll the cut pieces into a ball, and press into the back of a fork to make grooved patterns.
- Cook in salted boiling water.
- Saute the minced garlic and the red chili pepper in olive oil.
- When fragrant, add the minced onion and continue to saute.
- Add the canned tomatoes, red wine, soup stock cube, and basil.
- Bring it to a simmer, and add the heavy cream.
- Scoop out the gnocchi when they float up to the surface, and mix with the sauce.
- Serve with lots of parmesan cheese, and enjoy!
