Fried gnocchi with cranberry tomato sauce

Ingredients for 4 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 1 red chili pepper(s)
• 1 olive oil
• 375 g tomatoes, pureed
• 2 tbsp currant jelly, red
• 75 g cranberries, dried
• some sea salt, from the mill
• some pepper, mixed, from the mill
• 30 g walnuts
• 3 sprigs of rosemary and some for garnishing
• 4 tbsp olive oil
• 500 g gnocchi, from the refrigerated section
• some sea salt, from the mill
• some Grana Padano, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Fruity and spicy. As a vegetarian main course or as a side dish, for example, with beef steak.

For the sauce, peel the onion and garlic clove and dice both finely. Cut the chili pepper in half lengthwise, remove the seeds, rinse it, and also dice it finely. Heat the olive oil in a saucepan and sauté the diced onion, garlic, and chili. Then add the passata, redcurrant jelly, and cranberries; cover and simmer gently over low heat for about 3 to 5 minutes. Season the sauce with a few turns of sea salt and a few turns of freshly ground pepper. For the gnocchi, roughly chop the walnuts, rinse the rosemary, and shake dry. Heat the olive oil in a large, non-stick pan and fry the gnocchi until golden brown, turning occasionally. Then add the chopped walnuts and rosemary and season with a few turns of freshly ground sea salt. Arrange the gnocchi and walnuts on plates, drizzle with some sauce, and serve sprinkled with freshly grated Grana Padano and garnished with rosemary. Serve with a fresh green salad and baguette. The dish cooks in about 10 minutes.