Herb-cheese gnocchi
easy
60 mins
60 mins
Ingredients
- 400 g Potatoes
- 7-10 Tbsp Salt
- 1 TEASPOON Caraway seeds
- 1 collar curly parsley
- 60 g Parmesan cheese
- 75 g Wholemeal wheat semolina
- 7-10 Tbsp grated nutmeg
- 1 l Vegetable broth (instant)
- 10 Tomatoes
- 2 Onions
- 1 Garlic clove
- 1 TABLESPOON Oil
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 1/2 Beet Cress
Directions
- 1
Wash the potatoes. Cover and cook in boiling salted water with caraway seeds for 30 minutes. Then peel and press through the potato press. In the meantime wash parsley, dab dry and chop.
- 2
Grate 30 grams of Parmesan finely and knead it with the parsley, semolina and three tablespoons of lukewarm water into the potatoes. Season with salt and nutmeg. Form the dough into rolls of about 1.5 centimetres thick and cut them into pieces of three centimetres in length.
- 3
Press in slightly with the fork. Heat the stock and let the gnocchi simmer for five minutes. In the meantime, wash the tomatoes and cut them into pieces. Peel onions and garlic. Onions in columns, garlic in slices cut.
- 4
Heat the oil in a pot. Sauté onions and garlic for two minutes. Add tomatoes and simmer for ten minutes. Season to taste with salt, pepper and sugar. Arrange gnocchi on the tomato sauce, sprinkle with cress.
- 5
Slice the rest of the Parmesan cheese and pour over it.
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