Gnocchi with tomato-mozzarella cream sauce and ham

Ingredients for 2 servings:

• 500 g gnocchi, from the refrigerated section
• 20 date tomatoes or cherry tomatoes
• 50 g dried tomatoes
• 3 small garlic cloves or 2 large
• 2 onions
• 1 ball of light mozzarella
• 100 ml whipped cream
• 80 g Black Forest ham
• 1 handful of fresh basil
• 3 tbsp extra virgin olive oil
• 1 tsp balsamic vinegar
• 1 tsp tomato paste
• 1 shot of medium sherry
• some salt or Italian herb salt
• 1 tsp sugar
• some pepper
• n. B. Dried herbs, e.g. oregano, thyme, rosemary, dill, basil

Instructions

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

Peel and chop the onion and garlic. Wash and halve the date tomatoes, cut the ham into strips, and roughly chop the mozzarella. Place the sun-dried tomatoes in a small bowl (or saucepan) and add about 2 cups of water. Bring to a boil in the microwave for 5 minutes or, alternatively, bring to a boil in a saucepan. Then drain the water. Heat a large pan to about level 4 out of 6. Add olive oil and lightly caramelize the onions with the sugar. When the onions are translucent, add the halved date tomatoes and tomato paste. When the surface of the date tomatoes begins to wrinkle, add the cooked, sun-dried tomatoes and half of the ham. Fry for 2-3 minutes and deglaze with the sherry. Once the sherry has evaporated, add the gnocchi. Mix well and heat for 1-2 minutes. Then add the pepper, salt, and dried herbs. Now reduce the heat (speed 2 of 6), add the cream, and mix well. When the cream begins to boil, taste for any additional seasonings (e.g., salt and pepper). Reduce the heat further (1/6), add the mozzarella, and stir until completely dissolved. Add the remaining ham and balsamic vinegar, mix everything together, and remove the pan from the heat. Sprinkle with fresh basil. Season with pepper, if desired, before serving.