Ricette

Vegan gnocchi in tomato basil sauce

Prep.
10 minutes
Cooking
15 min.
Difficulty
Easy
Type
Vegan

Ingredients

1 package vegan potato gnocchi by Gastronomia Piccinini
1 pound (500 gr.) tomato puree
1 shallot, minced
1 garlic clove, crushed
2 ounces (70 gr.) EVO oil
20 fresh basil leaves

  1. In a wide pan simmer the minced shallot and the garlic in the olive oil for 2 minutes.
  2. Add the tomato puree and half the basil. Simmer for 10 minutes adjust salt and pepper. Discard garlic.
  3. Cook gnocchi in salted boiling water for 5 minutes, drain as soon as they float up.
  4. Pour gnocchi in the pan with the tomato sauce, add the remaining basil. Mix well and plate up.

Accompany with a rosé wine from the Marche.

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