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Keithahaney
Gnocchi With Tomato Sauce
A tasty Italian recipe. The vegetarian main course contains the following ingredients: crumbly potatoes (peeled and chopped), olive oil, onion (chopped), winter carrot (peeled and in very small blocks), celery (in very small blocks), tomatoes on the vine, butter, flour, egg, nutmeg and Parmesan cheese (piece).
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Ingredients
Directions
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Boil the potatoes for 25 minutes.
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Heat the oil in a saucepan and fry the onion, carrot and celery over medium heat for 5 minutes.
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Add the tomatoes and simmer for 30 minutes on low heat.
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Puree with the hand blender.
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Stir in the butter.
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Drain the potatoes and stamp them with a puree mash into a smooth puree.
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Sprinkle the counter with flour, make a small pile of the puree with a well in the middle.
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Sprinkle three quarters of the flour, the egg, a large pinch of salt and a pinch of nutmeg.
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Knead everything together.
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Add some flour if the dough is too sticky.
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Pollinate your hands with flour.
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Make the dough rolls and cut into pieces of 2 centimeters.
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Note the gnocchi with the back of a fork.
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Place them on a flower-sprayed tea towel.
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In a large pan, bring plenty of water to the boil with a little salt.
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Put the gnocchi into parts in the pan, bring the water back to the boil and scoop them out with a slotted spoon as soon as they come to the surface.
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Drain them in a colander, spread them over four plates and spoon over the sauce.
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Sprinkle with basil and Parmesan cheese if necessary..
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Nutrition
590Calories
Sodium0% DV1.220mg
Fat25% DV16g
Protein46% DV23g
Carbs29% DV88g
Fiber20% DV5g
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