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🍽️ Crispy Gnocchi with Tomato Sauce

579 kcal · 30 min · 4 servings

Ingredients

• 750 g floury potatoes
• 25 g butter
• 2 egg yolks
• salt
• pepper
• 200 g flour
• 4 tomatoes
• 2 spring onions
• 80 g grated parmesan
• salt
• pepper
• 2 tbsp butter (for topping)
• butter (for the dish)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in salted water for 30 minutes until tender.
3. 3. Drain the water and let the potatoes steam dry for a moment.
4. 4. Peel the warm potatoes.
5. 5. Press the potatoes through a potato ricer onto a lightly floured work surface.
6. 6. Let the potato mash cool down slightly.
7. 7. Mix the mash with butter, egg yolks, salt, and pepper.
8. 8. Knead the flour into the dough.
9. 9. Shape the dough on the floured surface into rolls with a diameter of 2 cm.
10. 10. Cut the rolls into finger-thick slices.
11. 11. Blanch the tomatoes with hot water.
12. 12. Shock the tomatoes immediately in cold water.
13. 13. Peel the tomatoes and chop them roughly.
14. 14. Clean and wash the spring onions.
15. 15. Slice the spring onions into rings.
16. 16. Butter four small gratin dishes.
17. 17. Roll the gnocchi over the back of a floured fork to create the classic shell shape.
18. 18. Place the gnocchi on a floured cloth and let them rest for 15 minutes.
19. 19. Bring plenty of salted water to a boil in a large pot.
20. 20. Cook the gnocchi in batches for 4 minutes.
21. 21. Remove the gnocchi with a slotted spoon.

Nutrition per serving

• kcal: 579
• Protein: 18 g · Fett/Fat: 25 g · Carbs: 69 g