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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
How it's done
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.
|Tip:||Serve with grated or shaved parmesan.|
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