Large gnocchi with dried tomatoes

Name: Large gnocchi with dried tomatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 750 g mealy cook. Potatoes; 2 small onions; 1-2 Garlic cloves; 100 g dried tomatoes; 7-10 Tbsp in oil; 3-4 Tbsp Pine nuts; 2-3 TABLESPOONS Oil (e.g. olive oil); 60 g Semolina; 7-10 Tbsp salt, white pepper, nutmeg; 50 g Cornstarch; 3 Egg Yolk; 7-10 Tbsp Flour; 150 g Fresh cream; 100 ml Milk; some stem(s) Basil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

750 g mealy cook. Potatoes
2 small onions
1-2 Garlic cloves
100 g dried tomatoes
7-10 Tbsp in oil
3-4 Tbsp Pine nuts
2-3 TABLESPOONS Oil (e.g. olive oil)
60 g Semolina
7-10 Tbsp salt, white pepper, nutmeg
50 g Cornstarch
3 Egg Yolk
7-10 Tbsp Flour
150 g Fresh cream
100 ml Milk
some stem(s) Basil

Directions

1
Wash potatoes and cook covered in water for about 20 minutes
2
Peel onions and garlic. Drain the tomatoes and pat dry if necessary. Dice everything finely. Coarsely chop pine nuts
3
Heat 1 tablespoon of oil. Sauté onions and garlic in it. Add pine nuts and fry until golden brown. Stir in tomatoes
4
Quench the potatoes, peel them and press them hot through the potato press. Stir in semolina, season. Let cool down a little. Then knead in starch, egg yolk and half the tomato mixture. Let it cool down
5
Form potato dough on some flour to 2 rolls (approx. 4 cm Ø). Cut the rolls into pieces about 2 cm thick and form them into oval gnocchi. Cook the gnocchi in portions in plenty of boiling salted water for 3-4 minutes until they float on top
6
Drain the gnocchi. Swivel in 1-2 tablespoons of hot oil, remove. Stir crème fraîche and milk into the pan and heat. Season to taste with salt and pepper. Wash and finely chop the basil and stir in. Serve with the rest of the tomato mixture. Goes well with leaf spinach