Tomato Basil Gnocchi

Ingredients

• Potato1 medium (180 g)
• Flour1/3 cup (40 g)
• Egg Yolk1/2 count (8 g)
• Nutmeg1 pinch (1 g)
• Tomato1 count (130 g)
• Basil10 count (5 g)
• Garlic1/2 clove (2 g)
• Olive Oil1/2 tablespoon (5 ml)
• Parmesan Cheese1/2 tablespoon (3 g)

Instructions

1. 1

   Step 1

   Wash and peel the potato and place in a pot filled with water over high heat and boil for 20 minutes or until al dente.

2. 2

   Step 2

   Prick and check if done. Remove and stop cooking with cold water or in a bowl filled with water and ice.

3. 3

   Step 3

   Once cool, peel and mash with a fork.

4. 4

   Step 4

   Add 2/3 of the flour, salt, nutmeg and egg yolk.

5. 5

   Step 5

   Mix with your fingers until you have a white and smooth dough.

6. 6

   Step 6

   Form a ball, let it rest for 10 minutes. Roll out the dough into a long rope, about a 1-inch (2 ½ cm) wide. Next, slice into ½-inch (1 cm) rectangles.

7. 7

   Step 7

   Sprinkle with a bit of flour and toss to avoid sticking. Slide each piece on a fork and squeeze a little. Set aside.

8. 8

   Step 8

   Place the gnocchi in boiling salted water. Once the pasta starts to float, remove with a slotted spoon and set aside.

9. 9

   Step 9

   Place a pan over high heat, add the oil and the chopped tomato and garlic. Season with salt and pepper and stir-fry over medium heat for 5 minutes.

10. 10

    Step 10

    Add some chopped basil leaves and the gnocchi. Mix.

11. 11

    Step 11

    Season to taste, serve and garnish with grated Parmesan cheese and basil leaves on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tomato Basil Gnocchi can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.