Basil gnocchi with tomato sauce
very easy
45 mins
45 mins
Ingredients
- 1 kg waxy potatoes
- 500 g Flour
- 100 g Semolina
- 1 TEASPOON Salt
- 2 handful of basil
- 2 can(s) Cherry tomatoes
- 2 TABLESPOONS Schmand
- 7-10 Tbsp dried Italian herbs
- 7-10 Tbsp Basil
- 1 Onion
- 7-10 Tbsp Butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Gnocchi: Peel and quarter the potatoes and cook them in salted water. Put about 2 of the cooked potatoes with the basil in a blender and puree. Press the rest of the potatoes through a potato press.
- 2
Mix the potato and basil mixture with the pressed potatoes, semolina and salt to a smooth dough and let it rest for about 45 minutes. Take some of the dough and form a roll of about 2cm thick and then cut it into pieces about the size of a thumb.
- 3
Form the gnocchi into shape and press the typical grooves into them with a fork, place the gnocchi on baking paper and cover them until further use. Finally put the gnocchi in boiling salted water until they float on top.
- 4
Tomato sauce: Peel onion, dice finely and fry in some butter until transparent.
- 5
Add the cherry tomatoes and herbs, heat, season and finally stir in the sour cream. Garnish with the basil.
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