John Myers
Contents
show
Gnocchi with Parmesan and Tomato Sauce (Verena Kerth)
The perfect gnocchi with Parmesan and tomato sauce (verena kerth) recipe with a picture and simple step-by-step instructions.
gnocchi
- 80 g Frozen spinach leaves
- 250 g Ricotta
- 45 g Freshly grated Parmesan
- 1 Pc. Egg
- 90 g Flour (double handle)
- 1 tbsp Brown butter
- 1 pinch Salt
- Freshly grated nutmeg
- Chili salt
- 1 tbsp Salt
- 2 liter Water
sauce
- 200 ml Vegetable stock
- 2 tbsp Schuhbeck’s Bruschetta seasoning mix
- 12 Pc. Cherry tomatoes
- 4 tsp Olive oil
- Basil leaves
- Parmesan
- Knead the spinach with all the other ingredients (for the gnocchi) to a smooth dough. Shape the dough into a 2 cm thick roll with plenty of double-grip flour and cut into pieces 1-2 cm long. Spread the finished pieces on a baking sheet. Bring two liters of water with 1 tablespoon of salt to a boil and cook the gnocchi in boiling salted water until they rise to the top. Then let it steep in the water for another 2 minutes. In total, the gnocchi should cook for about 4-5 minutes.
- Before serving, cut the cherry tomatoes. Then heat the vegetable stock with Schuhbeck’s Bruschetta spice mixture. After heating, add the cherry tomatoes and the cooked gnocchi to the vegetable stock. Swirl everything in the pan and then arrange on the plates. Slice the Parmesan over the arranged plates and garnish with 1 teaspoon of olive oil (per plate) and basil.
Facebook Comments