Green basil gnocchi with tomato-ricotta sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes, cover and cook in plenty of water for about 20 minutes. Drain the potatoes, rinse with cold water and peel. Press potatoes while still hot through a potato ricer and let them cool down for about 15 minutes.

2. 2

   Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a saucepan. Sauté onion and garlic in it. Deglaze with tomatoes and cream, bring to the boil and stir in ricotta cheese. Season to taste with salt, pepper and sugar.

3. 3

   Wash the basil, dab dry and remove very coarse stalks. Chop the basil coarsely except for a few stalks and puree very finely with 2 tablespoons of olive oil in the universal chopper. Grate Parmesan cheese. Sprinkle potato mixture with approx. 1 1/2 tsp salt.

4. 4

   Knead egg, basil puree, 50 g cheese and about 200 g flour with the dough hooks of the hand mixer bit by bit. If the mixture is still very sticky, knead in a spoonful of flour. Form the potato mixture into longish rolls (approx. 2 cm Ø) on a floured work surface and cut into pieces of approx. 1 1/2 cm length.

5. 5

   Form pieces in your hand into a round shape and press in a pattern with the prongs of a fork. Bring plenty of salt water to the boil in a large pot. Cook gnocchi in 2-3 portions in lightly boiling water for 3-5 minutes.

6. 6

   If they float on top, remove them with a skimmer and let them drip off on a clean, slightly moistened tea towel. Heat butter in a coated pan. Fry the gnocchi for 2-3 minutes in portions, season with salt and pepper.

7. 7

   Re-heat the sauce. Pluck the remaining basil leaves from the stems. Arrange gnocchi and sauce, garnish with basil and sprinkle with remaining cheese.

Nutrition Facts

KCAL
700 kcal

CARBS
74 g

FATS
34 g

PROTEINS
23 g