Gnocchi with tomato and orange cream and walnuts

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook covered in water for about 20 minutes. Drain the potatoes, rinse with cold water, peel and press hot through a potato press

2. 2

   Mix the potatoes, 150 g flour and about 1 teaspoon salt with the dough hooks of the mixer to a smooth mixture. With floured hands on a little flour, form into rolls (à approx. 2 cm Ø) and cut into pieces of approx. 2 cm width. Press in lightly with a fork and let rest for about 15 minutes

3. 3

   For the sauce, peel and finely dice the onion. Heat 1 tsp. butter. Sauté onion in it. Add tomatoes, orange juice and cream. Bring to the boil and simmer for about 10 minutes. Season to taste with salt, pepper and sugar. Keep warm

4. 4

   Bring plenty of salted water to the boil in a wide saucepan. Let the gnocchi simmer for 4-6 minutes at low heat. Lift out with a skimmer and drain

5. 5

   In the meantime clean, wash and drain the rocket. Roughly chop the nuts. Heat 3 tablespoons of butter in a frying pan. Roast the nuts in it. Roast the gnocchi in the nut butter for 2 minutes. Mix with rocket and tomato sauce and serve

Nutrition Facts

KCAL
520 kcal

CARBS
54 g

FATS
27 g

PROTEINS
11 g