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Gnocchi with tomato cream sauce

updated

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Ingredients for 2 servings:

  • 500 g potato gnocchi, fresh (refrigerated counter)
  • 300 ml cream
  • 2 tbsp tomato paste
  • 3 cloves garlic
  • n. B. Salt
  • n. B. Pfeffer
  • 2 pinch(s) nutmeg, grated
  • 3 tbsp Parmesan, grated
  • possibly milk if needed

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pour the cream into a nonstick pan and heat. Peel the garlic, press it in, and simmer gently. Add the tomato paste. Mix everything well. Season with salt, pepper, and nutmeg (if the sauce is too thick or rich, you can add a generous splash of milk, if desired). Finally, grate fresh Parmesan cheese into the sauce. Meanwhile, bring water to a boil. Add the fresh gnocchi and cook until they all float to the top. Then drain. Pour the cooked gnocchi into the sauce, stir, and let it simmer for about 1 minute. Serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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