I got two cooking magazines in the mail yesterday! That would not be so special, but they were sent by my grandma. :)
And they were good – one recipe specifically caught my eye and I had to cook it immediately! I’ve been looking for ways to use some more of my lovely cherry tomatoes, and gnocchi was a challenge I couldn’t resist.
The result: I’m not sure I would recommend the magazine’s method of cooking the potatoes for the gnocchi – the dough got too watery and the gnocchi were quite soft in the end. But the taste was nice, and the sauce, with some changes from my side (I removed several ingredients to keep the taste of the tomatoes more pure) was delicious.
Gnocchi with parsley and tomato-ovenbaked bell pepper, onion and garlic sauce.
Mom – can you print this out and send it to grandma when you get to it, please?
Ok, did it!
Perhaps it depends on the sort of used potatoes, because I know that also the “Mohnzelten” (poppy filled goodies) bakery´s secret is just the right choice of potatoes together with the right flower!
;O
That looks delish and I love the streaky basil leaf.