Ingredients
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@bettybossi.ch
Gnocchi mixture
Tomato sauce
Gnocchi
Topping
Utensils
4 ovenproof ramekins (each approx. 3 dl), greased
How it's done
Gnocchi mixture
Cook the potatoes in boiling water for approx. 20 mins. until soft. Peel the hot potatoes, pass through a food mill into a bowl, allow to cool slightly. Mix the flour, parmesan, egg and salt into the potato mixture. The mixture should still be moist but no longer stick to your hands. Add a little more flour if necessary.
Shape
On a lightly floured surface, shape the gnocchi mixture into 4 rolls (each approx. 2 cm in diameter). Cut the rolls into pieces approx. 2 cm long. Using your thumb, roll them over the back of a fork to create a pattern. Place the gnocchi on a floured tea towel.
Tomato sauce
Heat the oil in a pan, add the onion, sauté. Add the cherry tomatoes and sugar, bring to the boil, cover and simmer for approx. 10 mins., season.
Gnocchi
Cook the gnocchi in batches in simmering salted water for approx. 4 mins. until they float to the surface. Remove with a slotted spoon, drain, add to the tomato sauce.
Topping
Transfer the gnocchi to the prepared dishes, top with the mozzarella and basil, sprinkle with the parmesan.
Bake
Approx. 30 mins. in the centre of an oven preheated to 200 °C.
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