Homemade gnocchi with tomato sauce

Homemade gnocchi with tomato sauce

Total: 1 hr | Active: 1 hr
vegetarian, lactose-free
Nutritional value / people: 416 kcal
, Fat: 9 g
, Carbohydrate: 63 g
, Protein: 15 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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Tomato sauce

1 tbsp olive oil
1 onion, finely chopped
1 red chilli pepper, deseeded, cut into rings
500 g cherry tomatoes, cut in half
½ dl red wine
2 tsp thyme leaves
½ tsp salt


750 g mealy potatoes, cooked in their skins
1 egg
200 g white flour
50 g grated Parmesan
1 ½ tsp salt
a little nutmeg
salted water, boiling
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How it's done

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Tomato sauce

Heat the oil in the same pan. Briefly sauté the onion and chilli pepper, add the tomatoes and cook for approx. 5 mins. Pour in the wine, mix in the thyme, season with salt.


Peel the potatoes while still hot. Pass the hot potatoes through a food mill into a bowl, allow to cool slightly. Beat the egg. Mix the flour, cheese, egg, salt and nutmeg with the mashed potato, adding a little flour if necessary. The mixture should still be moist but no longer stick to your hands.

To shape On a lightly floured surface, shape the gnocchi mixture into 4 rolls (each approx. 1.25 cm in diameter). Cut the rolls into pieces approx. 2 cm long. Cook the gnocchi in 4 batches in simmering salted water for approx. 5 mins. per batch. Remove with a slotted spoon, drain, cover and keep warm. Reheat the sauce and serve with the gnocchi.

Good to know
Tip: Serve with grated or shaved parmesan.


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