Quark and potato gnocchi with tomato and basil sauce
easy
75 mins
75 mins
Ingredients
- 500 g Potatoes (mainly mealy cooking)
- 1 Onion
- 1 Garlic clove
- 2 pots Basil
- 150 g cooked ham
- 1 can(s) (850 ml/800 g) peeled tomatoes
- 2 TABLESPOONS Olive oil
- 2 TABLESPOONS Tomato paste
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON Vegetable broth (instant)
- 200 g Low-fat curd
- 200 g Flour
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Flour or semolina
Directions
- 1
Wash the potatoes and cook in boiling water for 20 minutes. Peel onion and garlic. Dice onion, press garlic through a garlic press. Wash the basil, dab dry and chop finely, except for a little bit for garnishing.
- 2
Dice the ham. Chop the tomatoes in the tin with a knife. Heat olive oil in a pot, fry ham, onions and garlic. Stir in basil and add tomatoes and tomato paste.
- 3
Boil up the sauce and season with salt, pepper and stock. Simmer at low heat, stirring occasionally, for 15 to 20 minutes. Quench potatoes cold and remove the skin. Press the potatoes through a potato ricer and let them cool down a little.
- 4
Knead in the curd, flour, salt and nutmeg. Form thumb-thick rolls on a floured or semolina-spread work surface and cut into four centimetre long pieces. Form oval dumplings and press grooves into them with a fork.
- 5
Cook the gnocchi in plenty of boiling salted water for five minutes. As soon as the gnocchi float to the surface, lift them out with a skimmer and let them drain. Arrange hot gnocchi with tomato sauce in a bowl.
- 6
Serve garnished with basil.
Nutrition Facts
440 kcal
62 g
7 g
25 g
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