Tomato Pronto and Basil Gnocchi
Ingredients (2 portions)
| Amount | Measure | Name |
|---|---|---|
| 140.00 | ml | Water (hot) |
| 2.00 | g | Salt |
| 62.50 | ml | Milk |
| 32.00 | g | KNORR Mash Flakes 1 x 2kg |
| 1.00 | pc | Egg yolk |
| 35.00 | g | Cheese, Parmesan grated |
| 80.00 | g | Flour, white sifted |
| 2.00 | g | ROBERTSONS Nutmeg 6 x 800g |
| 200.00 | ml | MARVELLO Full Fat Margerine |
| 1.00 | pc | Garlic, cloves finely chopped |
| 1.00 | pc | Onions finely chopped |
| 350.00 | ml | KNORR Tomato Pronto 6 x 2kg |
| 1.00 | ml | ROBERTSONS Atlantic Sea Salt 6 x 1kg to taste |
| 1.00 | ml | ROBERTSONS Black Pepper 6 x 800g to taste |
| 20.00 | ml | Basil, fresh juliene |
Preparation
1.Make up Knorr Mash Flakes. (instructions on package)
2.Add your egg yolk, parmesan cheese, flour and Robertson’s Nutmeg to mash and mix.
Fill piping bag and pipe the mixture out onto a floured surface. Roll the sausage shape in the flour so it is coated. Slice the rolled out mixture into little rectangles, pinching each time you cut.
Add to boiling water and remove once they have floated to the surface.
3.Put 10ml of Marvello into a pan and add the onions and garlic. Sauté for 1 min. Add the Knorr Tomato Pronto and allow to simmer for 5min.
4.While the sauce is simmering, add the gnocchi to 10ml of Marvello and cook until golden and crisp.
5.Mix the gnocchi in with the tomato sauce. Add the basil and seasoning and mix together. Plate and add a few basil leaves
