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Herb Gnocchi with Tomato Salsa

Name: Herb Gnocchi with Tomato Salsa
Prep time: 5 min
Cook time: 45 min
Total time: 45 min
Yield: 6 Servings
Cuisine: Italian
Ingredients: 4 Large Potatoes cut into cubes; 320 grams Plain flour; 1 tablespoon fresh basil leaves chopped; 1 tablespoon Fresh parsley chopped; 2 Large Eggs well beaten; 1 tablespoon Olive oil; 1 gram 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 tablespoon Sesame seed oil; 1 piece Tabasco; 2 tablespoons fresh basil leaves chopped; 1 pinch Ground Black Pepper; 2 tablespoons Coriander leaves chopped

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Easy

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45 Min

Little herbed potato dumplings make a delicious change from the usual mealtime routine. Check out other recipes in MAGGI Arabia for more home cooking inspirations

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Ingredients

Recipe servings:

6 Servings

Potatoes

4 large

Plain flour

320 g

fresh basil leaves, chopped

1 tbsp

Fresh parsley, chopped

1 tbsp

Egg, slightly beaten

2 large

Olive oil

1 tbsp

Water

1 g

Tomatoes, diced

12 Smalls

MAGGI® Vegetable Bouillon

2 cubes

Water

1 cup

Onions, finely chopped

1 large

Onions, spring or scallions (includes tops and bulb), raw

2 Mediums

Sesame seed oil

1 tbsp

Red chilli powder

1 piece

fresh basil leaves, chopped

2 tbsp

Ground Black Pepper

1 pinch

Coriander leaves, chopped

2 tbsp

Utensils and appliances

Nutritional Information

Carbohydrates

90.69 g

Energy

494.46 kcal

Fats

8.49 g

Protein

15.68 g

Recipe steps

5 min

1 min

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Recipe steps

5 min

Step 1

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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.

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5 min

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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.

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5 min

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

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5 min

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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.

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5 min

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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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Herb Gnocchi with Tomato Salsa

Nutritional facts per serving

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Herb Gnocchi with Tomato Salsa

Nutritional facts per serving

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