Gnocchi, when you are nostalgic for Italian summer nights

Name: Gnocchi, when you are nostalgic for Italian summer nights
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 250 g ricotta; 80 g wholewheat flour; 50-70 g white flour; 1 egg; 1/4 teaspoon salt; 25 g parmigiano; Pinch nutmeg; 60 g sun-dried tomatos; 300 g cherry tomatos; 100 ml water/white wine; 3 garlic; Olive oil

Evelina Srna @cook_25654127

If you think that your cooking skills are not ready to be elevated to that level, think again. This dish is ready in 30 minuts without sweat.

Evelina Srna @cook_25654127

If you think that your cooking skills are not ready to be elevated to that level, think again. This dish is ready in 30 minuts without sweat.

Saved

Ingredients

30 min

4 servings

Gnocci
250 gricotta
80 gwholewheat flour
50-70 gwhite flour
1egg
1/4 teaspoonsalt
25 gparmigiano
Pinchnutmeg
Sauce
60 gsun-dried tomatos
300 gcherry tomatos
100 mlwater/white wine
3garlic
Olive oil

Saved

Steps

30 min

1

Mix ricotta with flour (not sll at ince) add salt, egg add parmegiano and nutmeg. Mix together, if it still moist add more flour.
2

Divide the dough in to 4 pieces. Roll in to ball first and use your hands to roll out to even log. Cut each log to individual bite sizes gnocchi.
3

Boil the water and add salt, add gnocchi bit per bit, not all at once. They are cooked when they swim on top.
4

Meanwhile cut dried tomatos to small squares. Heat olive oil in the pan and once is hot roast garlic, just till relive the smell. Add sun-dried tomatos and add 100 ml water or wine. Add to simmer fo 5 min. Add cherry tomatos split in half and let simmer for 5 more minutes.
5

Add gnocchi to the pan and let the sauce to fill all the pores in gnocchi. Serve and parmigiano to the taste. Bon apetit!