John Myers
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Gnocchi with Tomato and Caper Sauce
The perfect gnocchi with tomato and caper sauce recipe with a picture and simple step-by-step instructions.
gnocchi
- 1 kg Potatoes
- 5 piece Egg yolk
- 250 g Flour
- 100 g Semolina
- 1 pinch Nutmeg
- 1 pinch Salt
- 1 pinch Pepper
Tomato sauce with capers
- 80 g Shallots
- 3 piece Garlic cloves
- 80 g Capers
- 6 piece Tomatoes
- 2 tbsp Tomato paste
- 50 g Basil
- 40 ml Olive oil
- 1 pinch Salt
- 1 pinch Pepper
- 50 g Butter
gnocchi
- Peel the boiled potatoes and press them through a potato press while they are still lukewarm.
- Add the egg yolks, pepper, nutmeg, salt, 100 g flour and semolina to the potato mixture. Mix the dough together well. Let the dough rest for ten minutes.
- Flour the worktop with the rest of the flour and briefly roll the dough in flour and cut into several pieces. Shape a small rolling pin and use the spatula to cut across into pieces about two centimeters in size.
- Briefly press in each part with a fork.
- Cook the gnocchi in plenty of salted water – they will be done when they float on top.
- Heat the butter and olive oil in a pan and toss the drained gnocchi in it.
sauce
- Chop the garlic and shallots very finely.
- Peel the vine tomatoes. Chop cherry tomatoes. Finely chop the basil.
- Sauté shallots and garlic in olive oil and season with salt. Add tomato paste. Mix carefully and pepper. Add the fresh tomatoes and capers and simmer.
- Decorate the gnocchi and sauce with basil and cherry tomatoes and serve warm.
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