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🍽️ Spicy Gnocchi with Mushroom Tomato Sauce

512 kcal · 30 min · 4 servings

Ingredients

• 1 kg floury potatoes
• 125 g flour
• 100 g semolina
• salt
• pepper (from the mill)
• 200 g mushrooms
• 2 dried chili peppers
• 3 garlic cloves
• 4 tbsp olive oil
• 800 g peeled tomatoes (1 can)
• 2 tsp thyme

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cook the potatoes in salted water for 25 to 30 minutes.
3. 3. Drain the water and let the potatoes steam dry for a moment.
4. 4. Press the potatoes through a potato ricer.
5. 5. Let the potatoes cool down until they are lukewarm.
6. 6. Knead flour, semolina, and salt into the potatoes until a moldable dough forms.
7. 7. Shape the dough on a lightly floured surface into rolls the thickness of your finger.
8. 8. Cut the rolls into pieces approximately 3 cm long.
9. 9. Lightly press the gnocchi with a fork by rolling them over the tines.
10. 10. Place the finished gnocchi side by side on a floured cloth.
11. 11. Clean the mushrooms and slice them thinly.
12. 12. Crush the chili peppers in a mortar.
13. 13. Peel the garlic and chop it finely.
14. 14. Heat olive oil in a pot.
15. 15. Fry the mushrooms in the hot oil.
16. 16. Add the garlic and chili briefly and fry them along with the mushrooms.
17. 17. Add the tomatoes along with their juice to the mushrooms.
18. 18. Season the sauce with salt and pepper.
19. 19. Let the sauce simmer uncovered over medium heat for 20 minutes.
20. 20. Bring salted water to a boil in a large pot.
21. 21. Add the gnocchi to the boiling water.
22. 22. Cook the gnocchi in the gently simmering water for 6 to 10 minutes.
23. 23. Remove the gnocchi as soon as they float to the surface.
24. 24. Let the gnocchi drain.
25. 25. Plate the gnocchi and add the sauce.
26. 26. Sprinkle the dish with thyme and serve.

Nutrition per serving

• kcal: 512
• Protein: 15 g · Fett/Fat: 11 g · Carbs: 86 g