Gnocchi with creamy tomato sauce
Ingredients
for 4 person
| 1 tbsp | oil |
| 1 | garlic clove, squeezed |
| 3 tbsp | tomato puree |
| 2 ½ dl | milk |
| 75 g | Reblochon, cut into pieces |
| 1 tin | chopped tomatoes (approx. 400 g) |
| ¼ tsp | salt |
| a little | pepper |
| 600 g | potato gnocchi |
| 25 g | pine nuts, roasted |
How it's done
Sauce
Heat the oil in a non-stick frying pan, briefly sauté the garlic and tomato puree. Add the milk and cheese, simmer while stirring for approx. 5 mins. until the cheese has melted. Add the tomatoes, season, simmer for approx. 2 mins.
Gnocchi
Add the gnocchi, simmer for approx. 2 mins., top with the pine nuts.
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