4 servings
Ingredients
1 cup (150 grams) Ricotta cheese
1 cup (85 grams) mashed potatoes
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
!/” cup (60 grams) grated Parmesan cheese
¼ teaspoon powdered nutmeg
2 lightly whisked eggs
Flour
Tomato Sauce
440 grams peeled tomatoes, dried and seedless (keep the liquid aside)
2 teaspoons sweet fruit chutney
2 teaspoons tomato paste
1 teaspoon garlic powder
Preparation
1. Put the Ricotta and Parmesan cheese, mashed potatoes, basil, parsley nutmeg and eggs in a bowl and mix well. With a spoon form balls and roll them on flour.
2. To make the sauce, put the tomatoes, chutney, tomato paste and garlic in a food processor or blender, and mix them well. Strain the mix and microwave for 3 minutes at max. level.
3. Put the gnocchi in a casserole full of water, after it has boiled and you have turned down the heat. Cook the gnocchi for 2 minutes or until they float. With a skimmer, take them out of the water and place them on a paper napkin. Serve and pour sauce over them.
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