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الإيطالي الطبق الرئيسي

Herb Gnocchi with Tomato Salsa

0
45 Min
Easy

Ingredients

-
6 Servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

4 large
Potatoes, cut into cubes
320 g
Plain flour
1 tbsp
fresh basil leaves, chopped
1 tbsp
Fresh parsley, chopped
2 large
Eggs, well beaten
1 tbsp
Olive oil
1 g
For the sauce:
12 Smalls
Tomatoes, diced
2 cubes
MAGGI® Vegetable Bouillon
1 cup
Boiling Water
1 large
Onions, finely chopped
2 Mediums
spring onions, finely chopped
1 tbsp
Sesame seed oil
1 piece
Tabasco
2 tbsp
fresh basil leaves, chopped
1 pinch
Ground Black Pepper
2 tbsp
Coriander leaves, chopped

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Nutrition Value

Energy
486.36 kcal
Protein
15.49 g
Carbohydrates
90.34 g
Fats
7.83 g
Information per serving
Lets Cook

Instruction

45 Minutes
Step 1
1 Min
To prepare the gnocchi, bake the potatoes for 35 to 40 mins or until well done. Peel, mash and mix them with the flour, basil, parsley and eggs to form a soft dough. Divide the dough into 3 equal parts; roll each to take the sausage shape, and cut with the back of the knife into 2 cm-thick pieces.
Step 2
1 Min
Cook the gnocchi in batches. Add about a quarter of them to boiling water and cook for 2 to 3 mins until they rise to the surface. Lift out with a slotted spoon and place in a bowl of iced water. Leave for a minute or so, then drain well and pat dry with kitchen paper. Repeat to cook the remaining gnocchi, always returning the water to a boil in between.
Step 3
1 Min
When the gnocchi are cooked and cooled, combine them in a bowl and then cover with cling film and chill until required.
Step 4
1 Min
To make the salsa, dip the tomatoes in boiling water for 30 seconds to loosen the skins, then in cold water to refresh; drain and peel away the skins. Quarter, core and de-seed the tomatoes, finely chop the flesh and place in a bowl. Mix the MAGGI® Vegetable Bouillon cubes with the hot water and add the chopped tomatoes along with the other salsa ingredients. Toss to mix and season well, then spoon into a serving dish.
Step 5
1 Min
When ready to serve, place the gnocchi in a baking tray, brushed with the olive oil, and bake in the oven until it is golden brown and crispy on both sides. Drain on a kitchen paper and keep warm, dress on a warm tomato salsa and serve.
Herb Gnocchi with Tomato Salsa

Step 1 of 5

To prepare the gnocchi, bake the potatoes for 35 to 40 mins or until well done. Peel, mash and mix them with the flour, basil, parsley and eggs to form a soft dough. Divide the dough into 3 equal parts; roll each to take the sausage shape, and cut with the back of the knife into 2 cm-thick pieces.

Herb Gnocchi with Tomato Salsa

Step 2 of 5

Cook the gnocchi in batches. Add about a quarter of them to boiling water and cook for 2 to 3 mins until they rise to the surface. Lift out with a slotted spoon and place in a bowl of iced water. Leave for a minute or so, then drain well and pat dry with kitchen paper. Repeat to cook the remaining gnocchi, always returning the water to a boil in between.

Herb Gnocchi with Tomato Salsa

Step 3 of 5

When the gnocchi are cooked and cooled, combine them in a bowl and then cover with cling film and chill until required.

Herb Gnocchi with Tomato Salsa

Step 4 of 5

To make the salsa, dip the tomatoes in boiling water for 30 seconds to loosen the skins, then in cold water to refresh; drain and peel away the skins. Quarter, core and de-seed the tomatoes, finely chop the flesh and place in a bowl. Mix the MAGGI® Vegetable Bouillon cubes with the hot water and add the chopped tomatoes along with the other salsa ingredients. Toss to mix and season well, then spoon into a serving dish.

Herb Gnocchi with Tomato Salsa

Step 5 of 5

When ready to serve, place the gnocchi in a baking tray, brushed with the olive oil, and bake in the oven until it is golden brown and crispy on both sides. Drain on a kitchen paper and keep warm, dress on a warm tomato salsa and serve.

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