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🍽️ Crispy Gnocchi in Spicy Tomato Gratin

485 kcal · 40 min · 4 servings

Ingredients

• 600 g Gnocchi (from the refrigerated section)
• 500 ml tomato juice
• 2 shallots
• 2 tbsp tomato paste
• 1 tbsp rapeseed oil
• 1 small clove of garlic
• some basil (fresh)
• 1 small piece of butter
• some salt and pepper
• paprika powder
• herbs, Italian
• 1 ball of mozzarella
• optional Parmesan (Alpine cheese or similar)
• 2 tsp pesto

Instructions

1. 1. Bring a pot of water and a pinch of salt to a boil.
2. 2. Cook the gnocchi in it for about 3 minutes.
3. 3. Drain the gnocchi in a colander.
4. 4. Rinse them briefly with cold water to remove the starch.
5. 5. Heat some butter in a frying pan.
6. 6. Fry the gnocchi until golden brown.
7. 7. Finely dice the shallots.
8. 8. Heat rapeseed oil in a separate pan or pot.
9. 9. Sauté the shallots, tomato paste, and garlic briefly in the oil.
10. 10. Pour in the tomato juice.
11. 11. Stir in the pesto and spices.
12. 12. Add chopped fresh herbs if desired.
13. 13. Let the sauce simmer briefly until it thickens slightly.
14. 14. Mix the golden-brown gnocchi with the tomato sauce.
15. 15. Place the mixture in a baking dish or the basket of the air fryer.
16. 16. Place thinly sliced mozzarella on top of the gnocchi.
17. 17. Grate some alpine cheese or parmesan over it if you like.
18. 18. Preheat the air fryer to 200 °C.
19. 19. Bake the gratin for 15 minutes until the cheese is golden brown.
20. 20. Garnish the finished dish with fresh basil.
21. 21. Sprinkle grated parmesan over it.
22. 22. Add tomato flakes or halved cherry tomatoes.
23. 23. Serve the dish immediately and enjoy.

Nutrition per serving

• kcal: 485
• Protein: 19 g · Fett/Fat: 16 g · Carbs: 62 g