Ricotta dumplings in mead-herb sauce

Name: Ricotta dumplings in mead-herb sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 1 pck. (750 g each) Pâte à boulettes "half & half" (rayon réfrigéré); 150 g Ricotta; 1 pck (50 g each) 8-herb mixture (TK); 1/2 bunch flat leaf parsley; 1 small bunch Chives; 2 TABLESPOONS Oil; 400 g Onion Malt; 3 TABLESPOONS Tomato paste; 150 g Whipped cream

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

Thanks to fresh dumpling dough from the refrigerator, this super tasty evening meal is on the table in just 30 minutes.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
1 pck. (750 g each) Pâte à boulettes "half & half" (rayon réfrigéré)
150 g Ricotta
1 pck (50 g each) 8-herb mixture (TK)
1/2 bunch flat leaf parsley
1 small bunch Chives
2 TABLESPOONS Oil
400 g Onion Malt
3 TABLESPOONS Tomato paste
150 g Whipped cream

Directions

1
Bring plenty of salted water to the boil in a wide pot. In the meantime knead the dumpling dough with ricotta and 2⁄3 frozen herbs. Form into rolls of approx. 3 cm Ø and cut into approx. 2 cm thick pieces. Cook gnocchi in portions in boiling salted water for about 2 minutes.
2
When they float to the surface, lift them out with a skimmer and let them drain. Wash fresh herbs and shake dry. Pluck off leaves and chop finely. Cut chives into small rolls.
3
Heat the oil in a large frying pan. Fry the onion sausage in it until crumbly. Season with pepper, paprika and a little salt. Stir in tomato paste, sweat briefly and deglaze with 1⁄4 l water and cream. Stir in remaining frozen herbs, bring to the boil. Stir in chopped herbs and gnocchi, warm up briefly. Season to taste and serve.