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Gnocchi In Tomato Broth

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Gnocchi In Tomato Broth

Ingredients

  • 2 tablespoons (30 ml) olive oil
  • 1 medium carrot, chopped
  • 1 medium stalk celery, chopped
  • 1 small yellow onion, chopped
  • 3 garlic cloves, peeled and smashed
  • 1/2 cup (120 ml) white wine
  • one 28-ounce (795 grams) can whole or chopped tomatoes with juices
  • small handful fresh basil leaves, plus more for garnish
  • 2 cups (475 ml) chicken or vegetable stock
  • salt and freshly ground black pepper, to taste
  • 2 pounds (905 grams) russet potatoes (3 to 4)
  • 1 large egg, lightly beaten
  • 1 teaspoon table salt
  • 1 1/4 to 1 1/2 cups (156 to 190 grams) all-purpose flour, plus more for dusting surface
  • fresh ricotta or shaved parmesan, to taste, plus addition slivers of basil leaves (optional)
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Published 2014-09-09 12:30:40 (2 years ago).

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