FRIJE

Instructions

• 1.   In a saucepan, boil the potatoes (with the skin)
• 2.   In a bowl, add the potatoes (previously peeled) and mash them. Add pepper, nutmeg, and egg yolks then mix. Add the flour, in two parts, while mixing. Finally, shape into a ball, cover the bowl with plastic wrap and refrigerate
• 3.   Peel and slice a clove of garlic then cut the cherry tomatoes in half or quarters depending on their size
• 4.   In a pan, pour a drizzle of olive oil then add the garlic, tomato paste, sugar, and cherry tomatoes. Mix everything and then reduce the heat to let the tomatoes melt
• 5.   In a saucepan, bring a large volume of water to a boil by adding coarse salt
• 6.   Put some flour on your work surface then place the gnocchi dough on it. By hand, form it into a log that you will cut in half. Take one of the two logs, shape it again, elongating it, and cut it in half. Repeat the process until you obtain a log with a diameter the size of a finger. Then cut the gnocchi
• 7.   At this stage, as the tomatoes are softening, add a ladle of the boiling salted water, a bay leaf, and chopped basil
• 8.   When the salted water is boiling well, add the gnocchi (they will be cooked when they float to the surface)
• 9.   In the tomato sauce pan, then add the gnocchi and mix everything. Serve the gnocchi on a plate where you can add a fresh basil leaf

Nutritional information *

Reference

• www.hervecuisine.com/recette/recette-des-gnocchis-maison-sauce-tomate-basilic/