Gnocchi with creamy tomato sauce
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Cooking tools:
- Skillet
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
- Pot lid
Ingredients
- 25 g pine nuts
- 2 ½ dl milk
- 75 g Reblochon
- 1 garlic cloves
- 1 tbsp oil
- 600 g potato gnocchi
- 3 tbsp tomato puree
- 1 tin chopped tomatoes
- ¼ tsp salt
- a little pepper
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