Gnocchi with tomato sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime, peel onion and garlic for the sauce. Finely dice the onion, press the garlic through a garlic press. Clean, wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Wash the herbs.

2. 2

   Chop basil, remove rosemary and thyme from the stems. Heat oil. Sauté onion and garlic. Add tomato paste and juice. Bring sauce to the boil, season with salt, pepper, stock, vinegar and herbs. Simmer at low heat for about 10 minutes. Add tomato cubes, simmer for another 5 minutes. Quench potatoes cold, remove skin. Press potatoes through a potato ricer and let them cool down a bit. Knead in curd and flour, season with salt and nutmeg. On a work surface sprinkled with flour, form rolls about as thick as your thumb and cut into pieces about 4 cm long.

3. 3

   Simmer at low heat for about 10 minutes. Add tomato cubes, simmer for another 5 minutes. Quench potatoes cold, remove skin. Press potatoes through a potato ricer and let them cool down a bit. Knead in curd and flour, season with salt and nutmeg. On a work surface sprinkled with flour, form rolls about as thick as your thumb and cut into pieces about 4 cm long. Form oval dumplings and press in grooves with a fork. Cook gnocchi in plenty of boiling salted water for about 5 minutes. As soon as they float to the surface, remove with a skimmer and drain. Arrange hot gnocchi with tomato sauce. Serve garnished with fresh herbs

4. 4

   Form oval dumplings and press in grooves with a fork. Cook gnocchi in plenty of boiling salted water for about 5 minutes. As soon as they float to the surface, remove with a skimmer and drain. Arrange hot gnocchi with tomato sauce. Serve garnished with fresh herbs

Nutrition Facts

KCAL
360 kcal

CARBS
59 g

FATS
6 g

PROTEINS
16 g