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Gnocchi with hazelnuts in tomato sauce
Homemade gnocchi with a sauce of pumpkin, tomato, red pepper and hazelnuts.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Divide the pumpkin cubes, tomatoes and red pepper over a griddle covered with parchment paper and grill for approx. 30 minutes in the middle of the oven.
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Meanwhile, peel the potatoes and cut into equal pieces. Boil them in water with salt in 25 minutes until done. Drain and leave to stand uncovered for 10 minutes.
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Mash the potatoes with the puree tamper. Allow to cool for 10 minutes.
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Heat a frying pan without oil or butter and roast the hazelnuts in 3 min. On medium heat until golden brown. Allow to cool on a plate and chop finely.
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Split the egg. Grate the cheese. Slice the basil.
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Mix the flour, cheese, salt, basil, egg yolk, other egg and ¾ of hazelnuts with mashed potatoes.
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Dust hands and worksheet with flour. Spoon the mixture onto the worktop. Knead in 2 minutes to a coherent dough. Divide into 4 equal pieces.
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Roll out into rolls of 1½ cm diameter. Cut into pieces of 2 cm. Push a ridge pattern with a fork on one side. This makes the sauce better.
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Remove the vegetables from the oven and remove the stalk from the pepper.
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Mash the vegetables, pepper and salt with a food processor or hand blender until smooth.
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Keep the sauce warm in a pan over low heat. Stir occasionally. Meanwhile, bring a pot of water with salt to the boil.
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Cook the gnocchi in 4 parts. When they float they are cooked, which takes about 2 minutes. Scoop out of the pan with a slotted spoon and keep covered warm.
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Spoon some sauce on each plate and divide the gnocchi over it. Garnish with the rest of the hazelnuts. Yummy! .
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Nutrition
535Calories
Sodium23% DV540mg
Fat42% DV27g
Protein48% DV24g
Carbs15% DV45g
Fiber32% DV8g
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