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Homemade gnocchi with tomato sauce
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 416
  • Fat about 9g
  • Carbohydrates about 63g
  • Protein about 15g
This is needed
This is needed for 4 people
Tomato sauce
  • 500 g cherry tomatoes, cut in half
  • 1 tbsp olive oil
  • 1 red chilli pepper, deseeded, cut into rings
  • 1 onions, finely chopped
  • 0.5 dl red wine
  • 2 tsp thyme leaf
  • 0.5 tsp salt
  • 750 g mealy potatoes, cooked in their skins
  • 1 egg
  • 200 g white flour
  • 50 g grated Parmesan
  • 1.5 tsp salt
  • salted water, boiling
  • a little nutmeg
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And that's how it's done
And that's how it's done
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.