Gnocchi in tomato-mascarpone sauce

Name: Gnocchi in tomato-mascarpone sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 pck. (750 g each) Dumpling dough "half and half" (refrigerated shelf); 1 Egg (Gr. M); 7-10 Tbsp Flour; 7-10 Tbsp Salt; 7-10 Tbsp Oil; 500 g Tomatoes (e.g. beef tomatoes); 150 g cherry tomatoes; 6 Stem/s Thyme; 2 Onions; 1 Garlic clove; 500 g Turkey escalope; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 100 ml White wine; 250 g Mascarpone; 1 TEASPOON Sweet peppers; 7-10 Tbsp Sugar

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

Bella Italia on the plate! The Italian cream cheese and a pinch of sugar round off the acidity of the tomatoes for a wonderfully full-bodied sauce that goes well with tender gnocchi.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 pck. (750 g each) Dumpling dough "half and half" (refrigerated shelf)
1 Egg (Gr. M)
7-10 Tbsp Flour
7-10 Tbsp Salt
7-10 Tbsp Oil
500 g Tomatoes (e.g. beef tomatoes)
150 g cherry tomatoes
6 Stem/s Thyme
2 Onions
1 Garlic clove
500 g Turkey escalope
2 TABLESPOONS Oil
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
100 ml White wine
250 g Mascarpone
1 TEASPOON Sweet peppers
7-10 Tbsp Sugar

Directions

1
For the gnocchi, knead dumpling dough and egg. Form the dough on some flour into 4 rolls (each approx. 2.5 cm Ø). Cut each roll into about 16 pieces. Form pieces into oval dumplings, press in a pattern with the back of a fork. Cook the gnocchi in portions in boiling salted water until they rise to the surface. Lift them out and place them on a lightly oiled tray.
2
For the sauce, wash and chop the tomatoes. Wash the cherry tomatoes. Wash and chop the thyme. Peel onions and garlic and chop finely. Rinse meat, dab dry and cut into strips.
3
Heat the oil in a large frying pan. Brown the turkey strips in it all around. Season with salt and pepper. Fry onion and garlic briefly. Stir in tomato paste and sauté briefly. Add the tomatoes. Deglaze everything with wine and 250 ml water. Bring to the boil, stir in 150 g mascarpone, thyme and paprika and simmer for about 5 minutes. Season everything with salt, pepper and 1 pinch of sugar.
4
Mix in the gnocchi and heat. Spread 100 g mascarpone in flakes on top. Serve immediately.