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🍽️ Herbal Gnocchi with Vegetable Ragout

517 kcal · 30 min · 4 servings

Ingredients

• 1 kg floury potatoes
• 1 handful fresh herbs (e.g. chives, tarragon, marjoram, oregano, savory)
• 1 egg
• 200 g flour
• salt
• nutmeg
• 2 tbsp olive oil
• 1 zucchini
• 2 bell peppers (yellow and red)
• 1 shallot
• 1 clove garlic
• 4 tomatoes
• 2 tbsp olive oil
• 1 splash dry white wine
• salt
• 1 pinch sugar
• cayenne pepper
• fresh herbs (for garnish)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam the potatoes for about 30 minutes until they are cooked through.
3. 3. Drain the water and peel the warm potatoes.
4. 4. Press the potatoes through a potato ricer.
5. 5. Let the pressed potatoes cool down and steam off for a moment.
6. 6. Rinse the fresh herbs under cold water.
7. 7. Shake the herbs dry.
8. 8. Pick the leaves off the stems.
9. 9. Finely chop the herbs.
10. 10. Add the egg, the chopped herbs, and some flour to the potatoes.
11. 11. Season the mixture with salt and ground nutmeg.
12. 12. Knead everything into a smooth dough.
13. 13. Add more or less flour if necessary so that the dough no longer sticks.
14. 14. Dust the work surface with flour.
15. 15. Shape the dough into finger-thick rolls.
16. 16. Cut the rolls into pieces about 1.5 centimeters wide.
17. 17. Cover the gnocchi with a kitchen towel.
18. 18. Let the gnocchi rest for about 10 minutes.
19. 19. Bring water to a boil and add some salt.
20. 20. Add the gnocchi to the boiling salted water.
21. 21. Simmer the gnocchi gently for 8 to 10 minutes.
22. 22. Remove the gnocchi as soon as they float to the surface.
23. 23. Peel the zucchini and the bell pepper.
24. 24. Wash the shallot and the garlic.
25. 25. Remove the tough parts from the shallot and garlic.
26. 26. Finely dice the zucchini, bell pepper, shallot, and garlic.
27. 27. Blanch the tomatoes with hot water.
28. 28. Shock the tomatoes with cold water.
29. 29. Remove the skin of the tomatoes.
30. 30. Quarter the tomatoes.
31. 31. Remove the seeds of the tomatoes.
32. 32. Dice the tomatoes finely.
33. 33. Heat oil in a pan.
34. 34. Sauté the cut vegetables (except the tomatoes) for 1 to 2 minutes.
35. 35. Deglaze the vegetables with wine.
36. 36. Add the diced tomatoes.
37. 37. Let the sauce simmer gently for 33 to 34 minutes.
38. 38. Season the sauce with salt, sugar, and cayenne pepper.
39. 39. Drain the cooked gnocchi.
40. 40. Heat oil in a non-stick pan.
41. 41. Fry the gnocchi in the hot oil until golden brown.
42. 42. Shake the pan regularly while doing so.
43. 43. Serve the gnocchi on top of the vegetable sauce.
44. 44. Garnish the dish with fresh herbs.
45. 45. Serve the food immediately.

Nutrition per serving

• kcal: 517
• Protein: 15 g · Fett/Fat: 12 g · Carbs: 84 g