Gnocchi in a fine mascarpone tomato sauce, garnished with basil and pistachios

Ingredients for 2 servings:

• 3 stalks of basil
• ⅛ garlic
• 15 g pistachios
• ½ can tomatoes, chopped
• 400 g gnocchi
• 4 tbsp mascarpone
• ½ tsp sugar
• olive oil
• vegetable broth
• Salt
• pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegetarian

Wash and trim the vegetables and herbs. Shake the basil dry, pick off the leaves, and roughly chop them. Peel the garlic. Roughly chop the pistachios. Prepare 50 ml of hot vegetable stock in a small saucepan. Heat 1 tablespoon of olive oil in a large pan over medium heat, press in the garlic, and fry for about 1 minute, stirring occasionally. Deglaze with the chopped tomatoes and vegetable stock and season with salt, pepper, and 1/2 teaspoon of sugar. Simmer the sauce for 8-12 minutes, until it has thickened slightly. Pour boiling water into a large saucepan and season with salt. Add the gnocchi and cook with the lid halfway on for 1-2 minutes, until they rise to the surface. Then drain in a sieve, rinse carefully with cold water, and let drain. This prevents them from sticking together. Stir the mascarpone into the tomato sauce. Then carefully fold in the gnocchi. Arrange gnocchi with tomato sauce on plates, drizzle with a little olive oil, and sprinkle with basil and pistachios. 624 kcal per serving.