Herb ricotta gnocchi with tomato sauce
easy
90 mins
90 mins
Ingredients
- 750 g mealy cooking
- 7-10 Tbsp Potatoes
- 100 g Parmesan (piece)
- 1 collar (approx. 60 g) Wild garlic
- 250 g Ricotta (Italian cream cheese)
- 50 g + possibly 2-3 tbsp. potato flour
- 60 g Common wheat semolina
- 7-10 Tbsp salt, pepper, sugar
- 2 Egg Yolk
- 7-10 Tbsp Flour
- 1 Onion, 1 tablespoon olive oil
- 1 TABLESPOON Tomato paste
- 1 can(s) (850 ml) Tomatoes
- 2-3 TABLESPOONS Butter
- 3 Stem(s) Basil
Directions
- 1
Cover the potatoes with their skins and cook for 20-25 minutes. Meanwhile grate half of the Parmesan finely. Wash the wild garlic, shake dry and chop coarsely. Puree ricotta and wild garlic.
- 2
Drain, quench and peel the potatoes and immediately press them through a potato ricer or mash them very finely with a potato masher. Knead with 50 g potato flour, semolina, 1 teaspoon salt, grated parmesan, ricotta and egg yolk to a smooth dough.
- 3
If the dough is very moist, knead in some more potato flour. Form gnocchi from the dough.
- 4
Bring plenty of salted water to the boil in a wide saucepan. Add gnocchi in portions to the boiling water. Cook over medium heat for about 4 minutes until the gnocchi float on top. Lift out the finished gnocchi and let them drip off.
- 5
Meanwhile, for the tomato sauce, peel and finely dice the onion. Heat the oil in a pot. Fry the onion in it. Add tomato paste and sauté briefly. Add tomatoes and juice and chop a little.
- 6
Bring to the boil. Season with salt, pepper and 1 pinch of sugar. Simmer tomato sauce open for about 10 minutes.
- 7
Heat butter in a large coated pan. Fry the gnocchi for 3-5 minutes while turning. Wash the basil, shake dry and remove the leaves. Arrange gnocchi and tomato sauce on plates, sprinkle with basil.
- 8
Slice the rest of the Parmesan cheese over it.
Nutrition Facts
570 kcal
56 g
26 g
25 g
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