Gnocchi with tomato sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water and peel. While still hot, press them through a potato press and let them cool down a little. Knead in the flour bit by bit. Season with salt. Form the potato mixture into longish rolls (approx. 2 cm Ø). Cut into pieces of about 1 1/2 cm width and press them in with a fork. Cover and let rest for a while. Carve tomatoes, blanch hot and peel the skin. Cut tomatoes into quarters and remove seeds. Cut the flesh into cubes. Peel and dice onion and garlic. Steam them in hot oil until translucent. Add the tomatoes and braise for about 15 minutes in an open pot. Season with salt and pepper. Cook gnocchi in lightly boiling salted water for 3-5 minutes until they rise to the surface. Take them out with a skimmer and let them drip off. Pluck the oregano leaves from the stalks, chop them and add to the sauce. Arrange gnocchi with the sauce on plates

2. 2

   Lower plate: ASA

3. 3

   plate green: IDC

Nutrition Facts

KCAL
340 kcal

CARBS
51 g

FATS
11 g

PROTEINS
8 g