Prepare your gravy
Create your own sauce to taste and bring it to temperature. Add 100ml of water. Don't be afraid to dilute the sauce too much.
Potato gnocchi with tomato and basil
The Italian flavors of potato gnocchi with tomato and basil to be tasted
- mamma emma potato gnocchi: 400 gr
- Tomato puree: 150 gr
- Basil leaves: 20
- Butter: 35 gr
- Water: 100 ml
- Grated cheese: to taste
Preparation
Melt the butter in a pan, with a part of the fresh basil leaves over medium-high heat. Add 1/2 glass of water and the tomato puree, mix until the sauce is back to temperature.
Add the gnocchi directly into the pan and stir gently for 3 minutes. Serve directly on the plate decorating with fresh basil leaves.
Add grated cheese to taste.
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Mini gnocchi with meat sauce
