Simple Way to Make Favorite Okara Gnocchi with Tomato and Basil Sauce

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The ingredients needed to make Okara Gnocchi with Tomato and Basil Sauce:

1. Prepare 80 grams Fresh okara
2. Take 120 grams Cake flour
3. Make ready 1/2 bunch Spinach (boiled)
4. Get 80 ml Water
5. Take 1 tbsp Salt
6. Make ready 50 grams Mixed ground meat (beef and pork)
7. Make ready 8 Asparagus
8. Take 1/2 bunch Broccoli
9. Make ready 10 Cherry tomatoes (parboiled and peeled)
10. Take 10 Black olives
11. Prepare 3 tbsp Heinz tomato ketchup
12. Prepare 1 ladleful Gnocchi boiling liquid
13. Take 1 clove Garlic
14. Make ready 1 tbsp Olive oil
15. Take 1 dash Salt and pepper
16. Make ready 1 Dried basil

Gnocchi is browned to get a crispy skin, combined with a quick and easy tomato-basil sauce, and baked under a blanket of mozzarella. Delicious dish with great flavor due to the browning of the gnocchi which gives it a crisp exterior. A quick tomato sauce is built in the empty skillet. At last minute, chiffonade another small handful of basil and add to the sauce for an extra boost of flavor.

Instructions to make Okara Gnocchi with Tomato and Basil Sauce:

1. To make the okara gnocchi: Process the spinach and water in a blender.
2. Put the okara and cake flour in a bowl and mix well. Gradually add the spinach juice from Step 1 a bit at a time while mixing until it is about the consistency of your earlobes.
3. Once kneaded, make into round, bite-sized pieces, and press down with the back of a fork.
4. Bring water to a boil in a pot, add 1 tablespoon of salt, and boil the gnocchi from Step 3. Once they rise to the surface, boil for about 5 more minutes.
5. While the gnocchi are boiling, make the sauce. Put the olive oil and finely chopped garlic in a frying pan and sauté until fragrant. Add the meat and stir-fry well.
6. Add the gnocchi boiling liquid, 3 tablespoons of Heinz tomato ketchup, salt, pepper, and dried basil to taste.
7. Add the vegetables and boiled gnocchi, toss them evenly in the sauce, and it's done.

A quick tomato sauce is built in the empty skillet. At last minute, chiffonade another small handful of basil and add to the sauce for an extra boost of flavor. Add the basil and season, to taste, with salt and freshly ground black pepper. Toss gently until all the ingredients are coated, adding the reserved pasta water as needed to loosen the sauce, and serve. To make the tomato sauce, heat the oil in a non-stick frypan over medium high heat.

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