Gnocchi with tomato and orange cream and walnuts

Name: Gnocchi with tomato and orange cream and walnuts
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g floury potatoes; 150 g + some flour; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1 Onion; 1 TEASPOON + 3 tablespoons butter; 500 g strained tomatoes; 7-10 Tbsp Juice of 1 orange; 150 g Whipped cream; 50 g Arugula (rocket); 3 TABLESPOONS Walnut kernels

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g floury potatoes
150 g + some flour
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1 Onion
1 TEASPOON + 3 tablespoons butter
500 g strained tomatoes
7-10 Tbsp Juice of 1 orange
150 g Whipped cream
50 g Arugula (rocket)
3 TABLESPOONS Walnut kernels

Directions

1
Wash the potatoes and cook covered in water for about 20 minutes. Drain potatoes, rinse with cold water, peel and press hot through a potato press.
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.
3
Press in lightly with a fork and let it rest for about 15 minutes.
4
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.
5
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.
6
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.