gnocchi with tomato sauce gratin Ingredients: 20 g of - butter - 1 - bay leaf - 1 pinch of - dry thyme pepper salt - 70 g - grated Gruyère cheese - 1 kg of - potato gnocchi - 1 can of - tomato paste (140 g) - 1 - shallot - 0.5 l of - hot water - 1 clove of - garlic.
Utensils: 1 gratin dish - 1 frying pan - 1 grater - 1 oven - 1 kitchen scale - 1 dish -
Total time:
40 min
Preparation:
20 min -
Cooking:
20 min
Phase 1
Cook thegnocchi in boiling salted water (as soon as they rise to the surface they are cooked). Drain them and put them in a gratin dish.
Phase 2
Prepare the tomato sauce: brown the chopped shallot in the butter until it is golden brown, add the tomato paste and add hot water.
Phase 3
Add the chopped garlic, bay leaf, thyme, salt and pepper and cook for 1/4 hour over low heat.
Phase 4
Pour the tomato sauce over the gnocchi and sprinkle with grated gruyere.
Phase 5
Place in the oven preheated to 240°C (thermostat 8) and cook for approximately 20 minutes.
Utensils: 1 gratin dish - 1 frying pan - 1 grater - 1 oven - 1 kitchen scale - 1 dish -
Total time:
40 min
Preparation:
20 min -
Cooking:
20 min
Phase 1
Cook thegnocchi in boiling salted water (as soon as they rise to the surface they are cooked). Drain them and put them in a gratin dish.
Phase 2
Prepare the tomato sauce: brown the chopped shallot in the butter until it is golden brown, add the tomato paste and add hot water.
Phase 3
Add the chopped garlic, bay leaf, thyme, salt and pepper and cook for 1/4 hour over low heat.
Phase 4
Pour the tomato sauce over the gnocchi and sprinkle with grated gruyere.
Phase 5
Place in the oven preheated to 240°C (thermostat 8) and cook for approximately 20 minutes.