Potato gnocchi with tomato and basil
Taste the typical flavours of the Mediterranean cuisine
- mamma emma potato gnocchi: 400 gr
- Tomato puree: 150 gr
- Basil leaves: 20
- Butter: 35 gr
- Water: 100 ml
- Grated cheese: to taste
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.
3 tips for a perfect plate of gnocchi
How to best prepare Mamma Emma gnocchi in 3 simple steps
Make your own sauce
Create your favorite sauce and bring it to temperature. Add 50 ml of water. Don't be afraid to dilute the sauce too much.
Add the gnocchi
Once the sauce and water are back to temperature, pour the gnocchi mamma emma.
Stir for 3 minutes
Gently stir the gnocchi in the pan for about 3 minutes, just enough to thicken the sauce. If necessary, during cooking, add a little water to soften the gnocchi.
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