Basil Gnocchi with Creamy Tomato Sauce

Name: Basil Gnocchi with Creamy Tomato Sauce
Yield: 6 portions
Ingredients: 4 eggs; ¾ cup sifted unbleached all-purpose flour; ¼ cup instant semolina; 1 tablespoon unsalted butter, at room temperature; ½ cup coarsely chopped fresh basil leaves; 4 cloves garlic, finely chopped; 3½ cups Creamy Tomato Sauce; ½ cup freshly grated Parmesan cheese; 7 tablespoons unsalted butter; ¾ teaspoon freshly ground black pepper; Ground nutmeg; 2½ cups water; 1½ teaspoons salt

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

In no other region does French cooking influence Italian as much as in Piemonte. This choux-based gnocchi and creamy tomato sauce is a perfect example. It is a light dish, great for a first course or luncheon.

Ingredients

7 tablespoons unsalted butter
2½ cups water
1½ teaspoons

Lunch
Starter
Vegetarian

Method

Combine 6 tablespoons of the butter, 1 cup of the water, 1 teaspoon of the salt, ¼ tea