The italian baking of tomato potato dumplings / Gnocchi and tomato bake

<h2>Brief introduction</h2>

Ming Er is going to start a week-long trip to the UK, and before leaving... Instantly put his feet on his own good industriousness and said

In other words, thisGnocchi and tomato bake was translated by me as Chinese which instantly added to the rustic atmosphere

But I don't have a better way to translate it: The cultural heritage can no longer be improved

About thisGnocchi is actually a small dough made of potatoes and flour, but this is actually An Italian delicacy

The taste is very soft and sticky, and I personally have studied this practice carefully, because you know that supermarkets are easy to buy fresh

So I ignored this step... Of course next time you have to empty the research study...

In fact, I am in the library now, and today I came here in the name of learning, and I have to study after a little update

Regarding the method, respect is not difficult, and it is delicious, so I don't have much to say, and the upper method ~ ~~

<h2>Royalties </h2>

Olive oil: 1 tbsp

Red green pepper (red pepper): 1 pc (chopped)

Garlic: 1 clove (finely chopped)

Onion: 1 pc (chopped)

Canned tomatoes: 1 pc (400g)

Gnocchi：500g

Basil: 1

Mozzarella cheese: 125g

Sea salt: 1 pinch

Black pepper: 1 pinch

<h2>The italian recipe for baking tomato potato dumplings / Gnocchi and tomato bake </h2>

Finely chop the garlic, red pepper and onion, pour olive oil into the pan and add the chopped onion and red pepper and fry for 3, 4 minutes to soften, add the minced garlic and sauté for 1 minute, pour in the canned tomatoes

Crush the canned tomatoes with a wooden spoon and add to Gnocchi and cook for 8-10 minutes until Gnocchi is soft (if not stirring during cooking) Finally add a large handful of basil and stir well for 1 minute

Cut the mozzarella cheese into thin slices, spread on the cooked Gnochi, bake in the oven at 200 ° C for ten minutes and the surface changes color to golden brown (you can also bake the surface layer directly over fire until golden brown).

<h2>Q&A with Gnocchi and tomato bake with grilled tomatoes</h2>

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