Gnocchi with tomato and basil sauce
An easy, delicious recipe on a budget, which will also satisfy vegetarians. Your children and your wallet will love it!
Ingredients (for 6 people)
For the gnocchi :
- 2 Columbus eggs
- 300g flour
- 6 boiled potatoes
- salt and pepper
For the tomato sauce :
- 500g canned crushed tomatoes
- 1 onion
- 1 clove of garlic
- 2 tablespoons of olive oil
- 2 sprigs of thyme
- A few sprigs of basil
- salt and pepper
Preparation
- Peel and chop the onion and fry it over a medium heat in the olive oil, without letting it colour. Add the tomatoes, crushed garlic, thyme, salt and pepper. Cover and simmer over low heat for 30 minutes.
- Put the flour and the finely crushed potatoes in a bowl. Add the eggs and mix until the mixture is smooth. If necessary, add a little flour. Form the dough into balls on the generously floured work surface and cut into 1cm pieces. Mark them with the tines of a fork.
- Bring a pan of boiling salted water to the boil, then cook the gnocchi in small batches. Remove them with a skimmer as soon as they rise to the surface.
- Transfer the gnocchi to the tomato sauce as you go and cook for a few more minutes. Sprinkle the top with basil leaves. Serve immediately.
Enjoy!
Columbus tips
You can also serve this dish as a gratin.
Pour the gnocchi and tomato sauce mixture into an ovenproof dish.
Sprinkle with a handful of grated Parmesan cheese and a ball of shredded Mozzarella cheese. Bake for 15 to 20 minutes at 190°C.
Add the basil when you leave the oven.
