Gnocchi with tomato sauce and parmesan crisps

Gnocchi with tomato sauce and parmesan crisps

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

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Gnocchi

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

Tomato sauce

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

Parmesan crisps

60g grated Parmesan
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How it's done

Gnocchi

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.

How-tos

Making your own gnocchi

Making your own gnocchi

Skinning tomatoes

Skinning tomatoes

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