Mozzarella-Gnocchi

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes. Cook in boiling salted water for about 30 minutes. Then peel and press through the potato press. Knead parmesan, semolina and 3 tablespoons of lukewarm water into the potatoes. Season with salt and pepper. Drain the mozzarella and cut into small cubes.

2. 2

   Work carefully into the dough. Roll out the dough in portions between foil and cut out into small cookies (4-5 cm Ø). Put into boiling salted water shortly before serving. Let simmer for 4-5 minutes at a mild heat. For the sauce, peel the garlic and press it through a garlic press. Peel and finely chop the onion. Wash, clean and chop the tomatoes. Heat the oil. Fry the garlic and diced onion until golden brown. Add the tomatoes, bring to the boil briefly. Wash the basil. Pluck off the leaves and chop, except for a few small leaves for garnishing.

3. 3

   Heat the oil. Fry the garlic and diced onion until golden brown. Add the tomatoes, bring to the boil briefly. Wash the basil. Pluck off the leaves and chop, except for a few small leaves for garnishing. Stir the crushed pink berries and basil into the sauce. Season to taste with salt, Sambal Oelek and lemon juice. Serve gnocchi and sauce garnished with lemon and the rest of the basil

Nutrition Facts

KCAL
180 kcal

CARBS
20 g

FATS
7 g

PROTEINS
9 g