Gnocchi de semoule à la tomate et aux olives

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Gnocchi de semoule à la tomate et aux olives. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Gnocchi de semoule à la tomate et aux olives, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gnocchi de semoule à la tomate et aux olives delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gnocchi de semoule à la tomate et aux olives is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gnocchi de semoule à la tomate et aux olives estimated approx 20 min de préparation + 35 min de cuisson.

To get started with this recipe, we must prepare a few ingredients. You can cook Gnocchi de semoule à la tomate et aux olives using 13 ingredients and 7 steps. Here is how you cook that.

Une petite variante plus légère qui change de la pomme de terre

Ingredients and spices that need to be Take to make Gnocchi de semoule à la tomate et aux olives:

1. 500 g coulis de tomate
2. 125 g semoule fine
3. 250 ml lait
4. 80 g parmesan râpé
5. 80 g oignon
6. 70 g olives vertes dénoyautées
7. 1 œuf
8. 30 g beurre
9. 10 ml huile d'olive
10. basilic frais
11. ail
12. sel
13. poivre

Instructions to make to make Gnocchi de semoule à la tomate et aux olives

1. Faire bouillir le lait dans une petite casserole et y verser la semoule. Remuer pendant 3 à 5 minutes pour former une boule homogène puis laisser tiédir.
2. Par la suite ajouter l'œuf, le parmesan, le beurre et l'assaisonnement. Bien mélanger et laisser reposer.
3. Pendant ce temps, ciseler oignon, ail, basilic et couper les olives en deux.
4. Préchauffer le four à 190°C.
5. Dans une sauteuse, faire revenir l'oignon et l'ail dans un peu d'huile d'olive. Verser le coulis de tomate. Ajouter les olives et le basilic. Assaisonner et laisser mijoter environ 10 minutes.
6. Pendant ce temps, façonner les gnocchi en formant des petits tronçons de semoule (environ 2 cm) et en les roulant sur le dos d'une fourchette pour leur donner leur aspect strié.
7. Les disposer dans un plat à gratin, verser la sauce par dessus et enfourner pour 20 minutes.

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