Muddy pizza with stuffed edges
by
15 recipes
Potato gnocchi in raw tomato sauce
ingredients
servings
2
Gnocchi di Patate cotti al Vapore La Spiga Bio
400 oz
White pepper
to taste
Iodized salt
to taste
Basil
1 spoon
Extra virgin olive oil
60 oz
Red tomatoes
800 oz
first courses from Italy
Potato gnocchi in raw tomato sauce
Potato gnocchi in raw tomato sauce
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Excellent steaming potato gnocchi and wheat flour from organic farming, seasoned with light and tasty raw tomato sauce scented with basil.
preparation
step 1
Wash and engrave the tomato peel. Blanch tomatoes in boiling water for a few seconds. Drain and cool quickly in water and ice.
step 2
Cut the tomatoes into four parts and remove seeds and peel. Cut half of the cloves to match, and whip the other part of the pulp. Wash the basil and dry it, then cut it into thin julienne.
step 3
Season the raw tomato sauce with basil, oil, salt and pepper.
step 4
In the meantime, bring to boiling salted water and cook the dumplings until they rise to the surface.
step 5
Help with a schiumarola to pick up the dumplings. Place them in a plate by adding tomato sauce and garnish with some fresh basil leaves.
