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🍽️ Basilicum Cream Gnocchi with Tomatoes and Mediterranean Herb Crumbs

686 kcal · 30 min · 4 servings

Ingredients

• Cherry tomatoes 6 pcs
• Basil, fresh 60 g
• Olive oil 3 tbsp
• Butter 2 tbsp
• Breadcrumbs 5 tbsp
• Herbs of Provence, dried 1 tsp
• Salt pinch
• Gnocchi, fresh 800 g
• Heavy cream 200 g

Instructions

1. 1. Wash the tomatoes thoroughly under running water.
2. 2. Cut the washed tomatoes into small cubes.
3. 3. Also wash the fresh basil thoroughly.
4. 4. Pat the basil dry with a kitchen towel.
5. 5. Remove the thick stems from the basil.
6. 6. Heat olive oil and butter in a pot.
7. 7. Wait until the butter has foamed.
8. 8. Add the breadcrumbs to the hot butter mixture.
9. 9. Add the Herbs de Provence.
10. 10. Toast the mixture for about two minutes until golden brown.
11. 11. Remove the pan from the heat.
12. 12. Place the toasted herb crumbs onto a plate.
13. 13. Fill another pot with about four liters of water.
14. 14. Salt the water generously.
15. 15. Bring the salted water to a boil.
16. 16. Add the gnocchi to the boiling water.
17. 17. Cook the gnocchi for about four minutes.
18. 18. Remove the gnocchi from the water as soon as they float to the surface.
19. 19. Drain the gnocchi in a colander.
20. 20. Reserve about one cup of the cooking water.
21. 21. Warm the cream in a clean pot.
22. 22. Add the prepared basil to the warm cream.
23. 23. Blend the mixture until smooth.
24. 24. Season the basil cream with salt.
25. 25. Season the sauce additionally with pepper.
26. 26. Stir the tomato cubes into the sauce.
27. 27. Warm the tomatoes briefly in the sauce.
28. 28. Set aside the drained gnocchi.
29. 29. Mix the gnocchi into the basil cream sauce.
30. 30. Add some of the reserved cooking water if needed.
31. 31. Taste the gnocchi in the sauce one last time.
32. 32. Sprinkle the finished meal with the herb crumbs.
33. 33. Serve the dish immediately.

Nutrition per serving

• kcal: 686
• Protein: 16 g · Fett/Fat: 39 g · Carbs: 70 g