Gnocchi with tomato sauce and parmesan crisps

Gnocchi with tomato sauce and parmesan crisps

Total: 1 hr 5 Min. | Active: 1 hr
Nutritional value / people: 319 kcal
, Fat: 12 g
, Carbohydrate: 34 g
, Protein: 13 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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300 g mealy potatoes
salted water, boiling
110 g flour for making dumplings
1 tbsp butter, melted, left to cool
3 egg yolks

Tomato sauce

600 g tomatoes
2 garlic cloves
1 tbsp olive oil
1 pinch sugar
1 tsp salt
a little pepper
1 bunch basil

Parmesan crisps

60 g grated Parmesan
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How it's done

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Dice the potatoes, cook (uncovered) in salted water for approx. 20 mins. until soft. Drain the water. Push the potatoes through a sieve or mash them with a potato masher. Add the flour, butter and egg yolks. On a lightly floured surface, shape the dough into rolls the width of your finger, cut into approx. 2 cm long pieces. Boil the gnocchi in batches in salted water until they float to the surface. Remove, drain and keep warm.

Tomato sauce

Cut a cross into the tomatoes, pour over boiling water, peel and cut into pieces.

Press the garlic and sauté in the olive oil. Add the tomatoes, simmer for approx. 10 mins., season the sauce. Tear the basil and add it to the sauce at the end.

Parmesan crisps

Spread the parmesan on a baking tray lined with baking paper. Preheat the oven to 200 °C (top heat only). Place the tray in the upper third of the oven and bake the cheese until it melts. Remove the tray from the oven, allow the cheese to cool a little, break into pieces.


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