INGREDIENTS FOR 4 SERVINGS:
For the gnocchi:
- 2 large potatoes (cleaned raw 430 g)
- 200 g of Bake Free noodles flour mixture
- 1 teaspoon Himalayan salt to taste
Other ingredients:
- 1 small celery (cleaned 125 g)
- 2 cloves of garlic (cleaned 9 g)
- 60 g sun-dried tomatoes (soaked in oil)
- 1-2 teaspoons of Himalayan salt, ground black pepper, paprika smoked on beech wood, fresh rosemary to taste
- 3 tablespoons olive oil (24 g)
- 110 g of concentrated tomatoes
- Mill & Folks gluten-free brewer's yeast flakes
- fresh celery leaves
PREPARATION:
Peel, dice the potatoes and cook them in salted water until soft. Mash it. As soon as it has cooled, mix in salt and enough flour mixture to make it shapeable. Use a fork to make gnocchi. Cook in boiling water until they rise to the top of the water (about 1-2 minutes). Rinse with cold water and fry in hot olive oil. Grate the celery on a large-hole grater. Start frying the pressed garlic in the oil, then add the celery. Fry well, then add the concentrated tomatoes and the spices (pour a little water if needed). Mix, then serve sprinkled with fresh celery leaves and brewer's yeast flakes.
