Gnocchi in spicy-creamy tomato sauce

Ingredients for 3 servings:

• 1 package of gnocchi from the refrigerated section
• 4 large tomatoes
• 1 onion(s)
• 1 clove(s) garlic
• 2 tbsp tomato paste
• 100 g Parmesan, sliced
• 1 shot of milk
• 1 shot of water
• 1 dash of olive oil
• 1 sprig(s) rosemary
• 1 tsp chili flakes
• 1 tsp, heaped sugar
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian

First, dice the onions and finely chop the garlic or press it through a press. Wash the tomatoes, then halve them, remove the stems, and finely dice them; you can also peel them first if you prefer. Heat the olive oil in a deep pan or saucepan, add the onions and garlic, and sauté until translucent. Then push the pan to the side and, in another place, briefly fry the tomato paste and the rosemary sprig next to it. Add the tomatoes, mix in a generous splash of milk, and simmer over medium-high heat until the tomatoes are reduced. Stir occasionally. If the liquid has completely evaporated but the tomatoes are not yet completely cooked, add a little water. This takes about 15 minutes. Stir in the sugar halfway through and season the sauce with plenty of salt and pepper. To add more spice, add the chili flakes. The sauce is ready when there is hardly any liquid and all the tomatoes are cooked. Add the gnocchi to boiling salted water and cook for about 2-3 minutes. Once they have risen to the top, drain. Stir the gnocchi into the prepared sauce along with the Parmesan cheese. Serve everything beautifully and enjoy.