Tomato Basil Gnocchi (Print Version)

# Ingredients:

→ Base

01 - 1 1/2 cups vegetable stock
02 - 28 oz can of tomatoes roasted over flames
03 - 1 medium onion (yellow), chopped small
04 - 1 tablespoon of extra virgin olive oil
05 - 4 cloves garlic, finely chopped

→ Seasonings

06 - 1/4 teaspoon red chili flakes
07 - 1 tablespoon dark brown sugar
08 - 1/4 teaspoon fine salt

→ Finishing

09 - 1 cup of fresh basil leaves
10 - 16-ounce gnocchi package
11 - 1 cup coconut cream or milk

# Instructions:

01 - Heat up the olive oil, then soften the onion in it for a few minutes. Add the garlic and cook just until it smells good.
02 - Mix in the tomatoes, stock, and all the seasonings. Bring it to a rolling boil, then lower it to simmer, covered, for 10 minutes.
03 - Use a handheld blender carefully to puree the mixture as smooth or chunky as you like.
04 - Stir in the coconut milk, gnocchi, and basil. Cook for a few minutes until the gnocchi rise to the top.

# Notes:

01 - Eat it within 48 hours for the best taste
02 - Gnocchi gets mushy if you overcook it
03 - Can't be frozen—it changes texture

Back