Gnocchi- Eggless version

Name: Gnocchi- Eggless version
Total time: 1200 s
Yield: 1-serving
Cuisine: Indian
Ingredients: Gnocchi For the; 2 Potatoes salted water ... . Medium [ Boiled in and peeled; 2 - 3 tbsps All purpose flour maida plus more for dusting ... / .; Salt .; Mixed herbs .; 1 tsp pepper Crushed ... .; Water .; 1 tomato ... Large .; 1/2 tbsp Rosemary [ Dried ... .; 2 tbsps Tomato puree ... .; optional Parmesan cheese . [As much as you enjoy in your dish] -; Salt pepper and .; 1 tbsp+1 tbsp butter .... Oil / .

pinksocks @cook_7828550

For the final round of the BM#25, I chose cooking with alphabets. Here is my dish with "G"
I have always been amazed to see people make gnocchi flawlessly. I really never thought it is so easy to make. Trust me you can make it even if you dont have the.
Potato Ricer
or.
Moulie
I made a chunky roasted tomato and rosemary sauce to go with it. It was perfect for supper.
Check out the **Blogging Marathon page for the other Blogging Marathoners doing BM#25

pinksocks @cook_7828550

Saved

Ingredients

20 mins

1-serving

Gnocchi For the
2Potatoes salted water ... . Medium [ Boiled in and peeled
2 - 3 tbspsAll purpose flour maida plus more for dusting ... / .
Salt .
Mixed herbs .
1 tsppepper Crushed ... .
Water .
1tomato ... Large .
1/2 tbspRosemary [ Dried ... .
2 tbspsTomato puree ... .
optionalParmesan cheese . [As much as you enjoy in your dish] -
Salt pepper and .
1 tbsp+1 tbspbutter .... Oil / .

Saved

Steps

20 mins

1

Cut and de seed the tomatoes. Mix them with a little rosemary, salt and pepper. Place in a pre heated oven at 180C for 45 min. Tomatoes going in the oven
2

Let the potatoes sit out for sometime. We need them to lose as much moisture as possible.
3

Using a fork, mash it well in a bowl.
4

Add salt and mixed herbs.
5

Take it out on a wooden board and add 1 tbsp flour at a time and massage it in the potatoes well.
6

Add flour until you get a pliable dough out of it. Dough
7

Once done, make 3/4 inch thick ropes out of it and cut in bite size pieces.
8

Roll these pieces one by one over an inverted fork, against the twines, to get the ridges.
9

Boil some water in a pan and lower the dumplings.
10

Once they are done, they shall float on the water.
11

Take them out using a slotted spoon.
12

Once the tomatoes are done, take them out and remove the peel of the tomatoes.
13

Cut them roughly and keep aside.
14

In a pan, melt butter or heat the oil. Add the gnocci and stir for a few sec.
15

Add the tomatoes and the puree.
16

Season to your taste.
17

Sprinkle the cheese and devour with glory.