Recipe of Award-winning Tomato Cream Gnocchi
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Recipe of Award-winning Tomato Cream Gnocchi. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Tomato Cream Gnocchi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tomato Cream Gnocchi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tomato Cream Gnocchi is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few components. You can have Tomato Cream Gnocchi using 15 ingredients and 6 steps. Here is how you can achieve that.
I couldn't forget the gnocchi that I ate at a restaurant called VINI DA PINTO in Venice. So, I tried recreating the dish upon my husband's request. It wasn't too difficult, and I'm happy with the result. It's so chewy and plump.
You can make it amazingly with only the cake flour.
Please adjust the amount of the dry ingredients when using potatoes with high water content, like spring potatoes. Recipe by ndmgb
Ingredients and spices that need to be Get to make Tomato Cream Gnocchi:
- 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
Instructions to make Tomato Cream Gnocchi
- 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.
- Sauté the minced garlic and the red chili pepper in olive oil. When fragrant, add the minced onion and continue to sauté.
- 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!
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