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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Begin with the sauce. Place the tomatoes in a small pan, then half fill the tomato can with water and add that to the pan. | 2. Stir in the shallot, garlic, herbs, chilies and salt and pepper. | 3. Bring to the boil and simmer gently for at least an hour until thickened and dark red. | 4. Meanwhile, to make the gnocchi, boil the potatoes for 10-15 minutes until tender, then drain. | 5. Mash them well - this bit is important because lumps will be noticeable in the gnocchi, so use a potato ricer if you have one, or mash the potatoes thoroughly to as smooth a texture as possible. | 6. Sprinkle over the basil, plenty of salt and pepper and the flour. | 7. Using a wooden spoon or your hands, bring together to make a firm dough. Knead the dough gently for a couple of minutes and then roll out into sausages about 1/2in thick. Cut the sausages into pieces 1in long. | 8. Gently cook the gnocchi in a pan of simmering water for a minute or two, until they rise to the surface. Scoop them out as they rise, toss with the tomato sauce and arugula leaves, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	14	ounces	chopped	71.4407	15.4391	3.4927	0.7938
shallot	1		chopped	115.2	26.88	4.0	0.16
garlic clove	2		chopped	75.65	0.0	16.83	0.425
rosemary	1	sprig	chopped	-	-	-	-
red pepper flake	1	pinch	crushed	75.65	0.0	16.83	0.425
arugula leaf	3	ounces		75.65	0.0	16.83	0.425
potato	1			-	-	-	-
basil	1/2	ounce	chopped	3.2602	0.3756	0.4465	0.0907
purpose flour	7	ounces		75.65	0.0	16.83	0.425
salt pepper				75.65	0.0	16.83	0.425

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.