🥤 Crispy Gnocchi with Fresh Tomatoes and Basil

Name: Crispy Gnocchi with Fresh Tomatoes and Basil
Total time: 30 min
Yield: 4 servings
Ingredients: 700 g floury potatoes; 50 g Ricotta; 1 Egg yolk; 80 g grated Parmesan; 2 tbsp Flour; Salt; Pepper (from the mill); Nutmeg (freshly grated); Flour (for working); Ghee (for frying); 600 g Cherry tomatoes; 1 small Onion; 2 Garlic cloves; 1 tbsp Oil; 100 ml Vegetable broth; Salt; Pepper (from the mill); Basil (for garnishing)

431 kcal · 30 min · 4 servings

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Ingredients

700 g floury potatoes
50 g Ricotta
1 Egg yolk
80 g grated Parmesan
2 tbsp Flour
Salt
Pepper (from the mill)
Nutmeg (freshly grated)
Flour (for working)
Ghee (for frying)
600 g Cherry tomatoes
1 small Onion
2 Garlic cloves
1 tbsp Oil
100 ml Vegetable broth
Salt
Pepper (from the mill)
Basil (for garnishing)

Instructions

1. Wash the potatoes thoroughly and dry them.
2. Wrap each potato individually in aluminum foil.
3. Preheat the oven to 200 degrees Celsius with top and bottom heat.
4. Place the wrapped potatoes in the oven and bake for about 50 to 60 minutes, depending on size, until tender.
5. Remove the potatoes from the oven and unwrap them from the foil.
6. Peel the hot potatoes.
7. Press the hot potatoes through a potato ricer.
8. Let the pressed potatoes cool down briefly.
9. Add ricotta, egg yolk, grated Parmesan, flour, salt, pepper, and grated nutmeg to the potatoes.
10. Knead the ingredients quickly into a smooth dough.
11. Dust the work surface with some flour and roll the dough into long ropes.
12. Flatten the dough ropes slightly.
13. Cut the ropes into evenly sized pieces.
14. Place the finished gnocchi on the floured surface and let them rest until you have formed all of them.
15. Wash the cherry tomatoes and halve them.
16. Peel the onion and chop it very finely.
17. Peel the garlic and slice it into very thin pieces.
18. Heat the oil in a pot.
19. Sauté the garlic and onion in the hot oil.
20. Add the halved tomatoes and let them sweat briefly.
21. Deglaze the tomatoes with broth.
22. Bring the sauce to a boil once.
23. Season the sauce with salt and pepper and adjust to taste.
24. Set the finished sauce aside.
25. Heat plenty of clarified butter in a non-stick pan.
26. Fry the gnocchi in the pan, turning them, until golden brown and crispy.
27. Add the prepared tomato sauce to the gnocchi.
28. Mix the sauce thoroughly with the gnocchi.
29. Taste the dish again and adjust seasoning if needed.
30. Plate the gnocchi.
31. Garnish the dish with plenty of fresh basil and serve.

Nutrition per serving

kcal: 431
Protein: 15 g · Fett/Fat: 23 g · Carbs: 41 g