Basil gnocchi with tomato-ricotta sauce

This recipe is worth trying out just for the colour of the gnocchi. And when the gnocchi is mixed with the tomato sauce – and the tangy parmesan – it’s a real treat. Delicious.

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serves 4

  • 1 egg (medium)
  • 75 g parmigiano reggiano (piece)
  • 125 g Ricotta
  • 125 g whipping cream
  • 2 tbsp. butter
  • 250 g flour
  • 1 package ORO di Parma strained tomatoes (400 g)
  • 1 tbsp. ORO di Parma tomato paste, triple concentration
  • 1 onion
  • 1 garlic clove
  • 800 g floury potatoes
  • 2 pots basil
  • 3 tbsp. “extra vergine” olive oil
  • Salt and pepper from the mill, sugar

Recipe video: “Gnocchi di basilico” in Tomato-ricotta sauce – typically Italian and vegetarian

Step 1: Potatoes and sauce

Step 2: The gnocchi - dough

Step 3: The gnocchi

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Products used:

Strained tomatoes
Tomato paste triple concentrated

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