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🍽️ Rosemary Butter Gnocchi on Tomato Herb Sauce with Shredded Mozzarella
751 kcal · 30 min · 4 servings
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Ingredients
- Garlic cloves 1 pc
- Shallots 1 pc
- Thyme, fresh 5 g
- Rosemary, fresh 10 g
- Bay leaves, dried 1 pc
- Vine tomatoes 8 pc
- Olive oil 4 tbsp
- Tomato paste 4 tbsp
- Sugar 1 tsp
- Mozzarella 1 pc
- Heavy cream 200 g
- Balsamic vinegar, light 1 tbsp
- Butter 2 tbsp
- Gnocchi, fresh 800 g
- Salt pinch
- Pepper, black ground pinch
Instructions
- 1. Peel the garlic and the shallot and dice them finely. Wash the thyme and the rosemary and shake them dry. Tie the thyme together with the bay leaf into a small bouquet. Wash the tomatoes, halve them, remove the core and cut into cubes.
- 2. Heat 2 tbsp olive oil in a pot over medium heat. Fry the shallot, the garlic and the tomato paste in it for about 2 minutes. Add the tomato cubes, the herb bouquet and 1 tsp sugar and let everything simmer for about 20 minutes, stirring occasionally.
- 3. Meanwhile, strip the rosemary needles and chop them finely. Drain the mozzarella and shred it into small pieces. Stir the cream and 1 tbsp balsamic into the sauce.
- 4. Heat 2 tbsp olive oil together with butter in a pan over medium heat. Add the gnocchi and the rosemary and fry everything, stirring constantly, for about 6 minutes, until the gnocchi are golden brown.
- 5. Remove the herb bouquet from the tomato sauce, season with salt and pepper and distribute on plates. Arrange the rosemary butter gnocchi on top and sprinkle with the shredded mozzarella. Enjoy your meal!
Nutrition per serving
- kcal: 751
- Protein: 20 g · Fett/Fat: 43 g · Carbs: 70 g