Gnocchi with leek and basil sauce

lunch with dressing
Italian cuisine
Gnocchi with leek and basil sauce
Portions 6
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prep time
15 min
cooking time
0 min
total time
25 min
prep time
15 min
cooking time
0 min
total time
25 min
  • 2 tablespoons of olive oil
  • 1 thinly sliced leek
  • 1 clove garlic, crushed
  • 1 Tin of 425 g of chopped tomatoes
  • 1/2 cup of dry white wine or water
  • 50 g partially rehydrated dried tomatoes, chopped
  • 1/2 cup of chopped fresh basil
  • 625g fresh potato gnocchi
  • grated Parmesan cheese, to serve
  1. In a saucepan with the hot oil, rejoy over medium heat the port and garlic some 5 minutes, or until they are tender. Add the can tomatoes and wine and let it cook for 10 minutes, stirring occasionally; add some water if it's too thick. Then add the half-rehydrated tomatoes and herbs and stir
  2. While making the sauce, cooks the gnocchi in a casserole with boiling water between 3 and 4 minutes, or until they float; doesn't overheat them. Drain them in a colander.
  3. Spread gnocchi on deep plates, pour the sauce over and add the grated cheese
Recipes easy to https://recetasdecocinafaciles.NET /

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