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Aardappel-gnocchi with tomato champignonsaus

Aardappel-gnocchi with tomato champignonsaus easy recipe

Aardappel-gnocchi with tomato champignonsaus

* 900 g potatoes in cubes,
* 1 ell olive oil,
* 2 onions chopped,
* 2 teentjes garlic squeezed,
* 400 g tomatoes in cubes can,
* 100 g champignons in discs,
* 2 ells tomato pure,
* 2 neon lights basil,
* 2 neon lights oregano,
* 2 neon light sugar,
* 200 g flower,
* 2 scratching eggs been correct,
* pepper and salts.

- The potatoes must be cooked approximately 15 minutes in water with salt to them done are. Hot the oil in a pan and barge in this the onion and garlic approximately 5 minutes. Joint and salts the tomatoes, champignons, tomato purée, kruiden, sugar and pepper. Do to the lid on the pan and lets approximately 15 minutes stand on a low vuurtje.
- Stamp the potatoes fine, joint and salt pepper and mix with the eggs and the flower to there firm gnocchi-deeg arises. Role of it pellets for the size of a cherry and press that plat with the back of a fork. Cook the gnocchi approximately 5 minutes in a wide quantity considerably ebullient water with salt them to the surface reach float. Obtain the gnocchi with a foam chip, late they leak out and do them in a serum feather scale.
- Pours the sauce and serve immediately.
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