Ingredients For Quinoa Gnocchi with Cherry Tomatoes, Basil, and Parmigiano
For Dough
Chef Urbano Quinoa flour – 100 gms
Egg yolk – 1 no
Potato starch – 5 gms
Roast and mashed potato – 200 gms
Grated Parmesan – 50 gms
Chef Urbano Himalayan Pink Salt – 3 gms
For Sauce
Olive oil – 50 ml
Cherry tomato – 100 gms
Italian tomato puree – 50 gms
Garlic – 5 gms
Chef Urbano Basil
Parmesan – 75 gms
Chef Urbano Himalayan Pink Salt and black pepper to taste
Method For Quinoa Gnocchi with Cherry Tomatoes, Basil, and Parmigiano
For Gnocchi dough, mixed all the ingredients to make a smooth dough.
In a heavy bottom pan, boil water, and add Chef Urbano Himalayan Pink Salt for blanching.
Prepare the gnocchi with the help of a gnocchi pad or fork, blanch these dumplings in boiling salted water till it starts floating on top.
Take it out and refresh it in iced chilled water. Drain and apply olive oil.
For sauce in a heavy bottom saucepan, heat olive oil, and sauté chopped garlic till light brown in color.
Add cherry tomatoes, cook it for 5 min add tomato puree and cook it further for 2 min, add blanched gnocchi and toss well. Season it and add Chef Urbano Basil and grated parmesan
Serve hot with a garnish of grated parmesan and a dash of extra virgin olive oil.
