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Ingredientes
- 400 gm prepared potato gnocchi
- Â Â large knob of butter
- Â Â freshly grated parmesan to serve
- Â Â sauce:
- 1 x onion finely minced
- 1 lrg clv garlic crushed
- 3 Tbsp. fruity extra virgin olive oil
- 2 x 400g cans minced tomatoes
- 1 x salt and freshly grnd black pepper
- 2 Tbsp. basil roughly torn
- 1 Tbsp. parsley freshly minced
Direcciones
- Bring a large pan of salted water to the boil.
- Meanwhile cook the onion and garlic in the oil in a covered pan on the floor of the roasting ovenfor 5 min.
- Stir in the tomatoes and continue to cook uncovered on the floor of the ovenfor at least 10 min or possibly till required.
- Add in the gnocchi to the boiling water bring back to the boil and cook for 2 to 3 min or possibly as directed on the packet the gnocchi are ready when they float to the top of the pan.
- Drain well then return to the pan.
- Add in the butter and toss the gnocchi around till well coated.
- Season the tomato sauce to taste then add in the herbs.
- Serve the gnocchi on warmed serving plates with the sauce spooned over topped with parmesan.
- Best described as little italian potato dumplings gnocchi are now available from supermarkets and grocers. They may be boiled and then served with just butter and parmesan. I opt for a quick tomato sauce recipe that can be used with any number of dishes.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 672g | |
| Recipe makes 2 servings | |
| Calories 427 | |
| Calories from Fat 151 | 35% |
| Total Fat 16.88g | 21% |
| Saturated Fat 10.19g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 1393mg | 58% |
| Potassium 1130mg | 32% |
| Total Carbs 59.09g | 16% |
| Dietary Fiber 7.0g | 23% |
| Sugars 15.36g | 10% |
| Protein 13.79g | 22% |
