John Myers
Contents
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Ingredients
Gnocchis:
- 400 g Floury potatoes
- 50 g Fresh spinach leaves
- 1 piece Eggs (L)
- 1 piece Shallot
- 3 tbsp Flour
- 3 E Potato flour
- Telly cherry pepper
- Nutmeg
- 1 tsp Salt
- Extra flour
- 4 tbsp Butter
Tomato sauce:
- 1 tbsp Olive oil
- Shallot
- 500 g Tomatoes
- 1 tbsp Tomato paste
- 100 ml White wine or broth
- 1 piece Bay leaves
- 1 tbsp Rosemary fresh
- 1 pinch Brown sugar
- 1 tbsp Vinegar
- Salt and pepper
Extra:
- Thai basil fresh
- Freshly grated Parmesan
Instructions
Gnocchis: Also super changeable with wild garlic!
- Peel and cook the potatoes. Press through a potato press, let cool down a little! Wash spinach, spin. Then peel the shallot and chop it roughly. Puree both with an egg and carefully mix with the potato mixture. Gradually fold in the flour and potato flour. Add salt, pepper and nutmeg!
Preheat the oven to 80 degrees!
- Then heat salt water in a saucepan. At the same time, form rolls out of the dough and cut off pieces approx. 2 cm thick. Roll the gnocchis on a gnocchi board or just cut the rolls at an angle! Finished! 🙂 Cook one after the other in hot salt water. You're done when you swim up!
- Heat dererwil butter and fry until it is light brown - nut butter! Place the gnocchis on a plate and pour the nut butter over them. Keep warm in the oven!
Tomato sauce:
- Wash tomatoes, cut in half, quarter and remove the stalk. Heat olive oil in a saucepan and roast the shallots in it, then add the tomatoes and fry briefly. Then add tomato paste and fry briefly! Then deglaze with white wine / broth, add chopped bay leaf and rosemary. Simmer for 10 minutes! Season with salt and pepper!
- Add vinegar and sugar to taste! Wash the basil, cut finely.
- Serve gnocchis with tomato sauce, Parmesan and basil strips! 🙂
Nutrition
Serving: 100gCalories: 134kcalCarbohydrates: 11.1gProtein: 1.9gFat: 9.1g
