Cook the gnocchi in boiling salted water, until they float.
⚙ Cooking in salted waterStovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
For the Tomato sauce
2
In a bowl, mix the halved cherry tomatoes, olive oil, garlic and black pepper with the salt.
⚙ Pan-fryingStoveFrying pan
3
Add and fry 3 minutes, until the peppers soften.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4
Add the halved cherry tomatoes and black pepper with the salt and cook 15 minutes over medium heat, stirring occasionally, until the tomatoes soften, burst and release their juices.
Stove
To assemble
5
Transfer the gnocchi straight into the sauce, add the basil, stir gently and serve immediately with the Parmesan grated on top.
💡Gnocchi are delicate: toss them in the sauce gently and only for a minute or two, or they fall apart.
344calories
10 gprotein
45 gcarbs
14 gfat
● protein 11%● carbs 52%● fat 37%
Per serving (286 g), of 4 servings
For the Gnocchi · For the Tomato sauce · To assemble ·
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
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