Nettle gnocchi with vegetable ragout
Instructions
Finely chop the carrot, celery and onion and brown them in a small saucepan with 3 tablespoons of olive oil.
Squirt with half a glass of dry white wine, then heat keepn rather lively.
Add the contents of the box of tomatoes, finely chopped after the larger pieces.
Do take a boil, add salt and pepper, cover and cook for about 20 minutes.
Meanwhile, place in a small saucepan to boil water and, a few minutes before noon, plunge the potato gnocchi with nettles, collecting them with the paddle with holes, as they are afloat.
Put them in a warmed serving dish and toss away away with vegetable ragout.
Complete with some minced Basil leaf and serve.
Ingredients and dosing for 4 persons
- 500 g of type potato gnocchi pasta with frozen nettles
- 80 g of carrot
- 70 g of celery
- 40 g of onion
- 1 box of peeled tomatoes
- Some leaves of basil
- 3 tablespoons of olive oil
- 1/2 cup of dry white wine
- Salt
- Pepper