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Gnocchi with tomato sauce and parmesan crisps
1 h active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 319
  • Fat about 12g
  • Carbohydrates about 34g
  • Protein about 13g
This is needed
This is needed for 4 people
Gnocchi
  • 300 g mealy potatoes
  • salted water, boiling
  • 3 egg yolk
  • 110 g flour for making dumplings
  • 1 tbsp butter, liquide, refroidi
Tomato sauce
  • 2 garlic clove
  • 600 g tomato
  • 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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And that's how it's done
And that's 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.