Tomato Cream Gnocchi

• 2 large Potatoes
• 1/2 Egg
• 30 grams Cake flour
• 30 grams Strong Bread flour
• 1 Salt
• 1/2 can Canned tomatoes
• 80 ml Heavy cream
• 1 Parmesan cheese
• 1 Soup stock cube
• 1 Fresh basil
• 1/4 Onion
• 1 tbsp Olive oil
• 1 Minced garlic
• 1 Red chili pepper
• 1 tbsp Red wine

1. Boil the potatoes unpeeled.
2. When cooked, peel and strain.
3. Mix the strained potatoes with the egg.
4. Sift in the cake flour and strong bread flour and knead.
5. When the dough comes together, shape into a long sausage shape that's 2 cm in diameter.
6. Slice into 2 cm rounds from the end.
7. Roll the cut pieces into a ball, and press into the back of a fork to make grooved patterns.
8. Cook in salted boiling water.
9. Saute the minced garlic and the red chili pepper in olive oil.
10. When fragrant, add the minced onion and continue to saute.
11. Add the canned tomatoes, red wine, soup stock cube, and basil.
12. Bring it to a simmer, and add the heavy cream.
13. Scoop out the gnocchi when they float up to the surface, and mix with the sauce.
14. Serve with lots of parmesan cheese, and enjoy!

potatoes, egg, flour, bread flour, salt, tomatoes, cream, parmesan cheese, cube, fresh basil, onion, olive oil, garlic, red chili pepper, red wine

Taken from cookpad.com/us/recipes/155083-tomato-cream-gnocchi (may not work)