Melted tomatoes on gnocchi

Ingredients for 4 servings:

• 500 g gnocchi from the refrigerated section
• 200 g shallot(s)
• 4 tbsp butter
• 4 cl port wine, white
• 700 g tomatoes, medium-sized
• 1 tsp honey
• 1 tsp sweet paprika powder
• 1 tbsp, heaped tomato paste
• salt and pepper
• possibly olives, black, pitted

Instructions

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

when things have to go quickly

Cook the gnocchi in salted water according to the package instructions. Peel the shallots and halve or quarter them lengthwise. Sauté them in half the butter, deglaze with white port wine, and sauté for 8 minutes, covered, until translucent. Peel the tomatoes, remove the seeds, and cut the flesh into wedges. Add the tomato paste, honey, paprika, and the remaining butter to the shallots and heat gently. Add the tomato wedges and heat until just hot. Season with salt and pepper. Place in a bowl over the hot gnocchi, garnish with olives (optional), and serve.