Homemade herb gnocchi in tomato sauce

Name: Homemade herb gnocchi in tomato sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 collar Parsley; 1 pck. (750 g each) Pâte à boulettes "half & half" (rayon réfrigéré); 7-10 Tbsp Flour; 3 TABLESPOONS Olive oil; 2 TABLESPOONS Butter; 1 Courgette; 2 Carrots; 1 Onion; 1 Garlic clove; 2 can(s) (425 ml each) chunky tomatoes; 7-10 Tbsp salt, pepper, sweet paprika; 200 g Cream cheese (e.g. fresh goat cheese)

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

The finished dumpling dough is spiced up wonderfully and quickly formed into gnocchi. Add's a quick tomato sauce with spicy cream cheese - that's how delicious the food is on the table in 25 minutes.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 collar Parsley
1 pck. (750 g each) Pâte à boulettes "half & half" (rayon réfrigéré)
7-10 Tbsp Flour
3 TABLESPOONS Olive oil
2 TABLESPOONS Butter
1 Courgette
2 Carrots
1 Onion
1 Garlic clove
2 can(s) (425 ml each) chunky tomatoes
7-10 Tbsp salt, pepper, sweet paprika
200 g Cream cheese (e.g. fresh goat cheese)

Directions

1
For the gnocchi, wash the parsley, chop finely and knead with the dumpling dough. Form the dumpling dough on a little flour into 4 thin rolls (each approx. 2 cm Ø). Cut the rolls into pieces and press them in slightly with a fork.
2
Heat 2 tablespoons of oil and butter in a large frying pan. Fry the gnocchi in this pan for about 5 minutes, turning them several times until golden brown.
3
Clean or peel and wash the zucchini and carrots. Peel onion and garlic. Dice everything finely.
4
Take out the gnocchi. Heat 1 tablespoon of oil in the frying fat. Fry onion, garlic and vegetables in it. Add tomatoes, bring to the boil and boil down open for about 5 minutes. Season sauce with salt, pepper and paprika. Mix gnocchi and sauce. Arrange everything. Spread cream cheese in pieces on top.