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Gnocchi in Tomato Broth

You’ll be surprised at how easy it is to make this gnocchi recipe. And if you’ve never had tomato broth, be prepared to become a convert. It’s a light, easy way to enjoy your favorite pastas.

What You’ll Need

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  • medium carrot, chopped ( 1 )
  • Russet potatoes (3 to 4) ( 2 pounds (905 grams) )
  • table salt ( 1 teaspoon )
  • large egg, lightly beaten ( 1 )
  • chicken or vegetable stock ( 2 cups (475 ml) )
  • Salt and freshly ground black pepper, to taste
  • Fresh ricotta or shaved Parmesan, to taste
  • olive oil ( 2 tablespoons (30 ml) )
  • white wine ( 1/2 cup (120 ml) )
  • small yellow onion, chopped ( 1 )
  • garlic cloves, peeled and smashed ( 3 )
  • fresh basil leaves, plus more for garnish ( Small handful )
  • all-purpose flour, plus more for dusting surface ( 1 1/4 to 1 1/2 cups (156 to 190 grams) )
  • medium stalk celery, chopped ( 1 )
  • whole or chopped tomato ( 1 28-ounce (795 grams) can )
Ready to make? Find out how onsmitten kitchen