John Myers
Ingredients for 2 servings:
- 600 g gnocchi, fresh (usually one bag)
- 250 g date cherry tomatoes
- 8 tomatoes (soft tomatoes, dried ones are usually too salty)
- 1 m.-sized onion(s)
- 2 cloves garlic, preferably fresh
- some olive oil
- some basil, frozen
- e.g. salt and pepper, ground, and much more
- chili flakes
- e.g. Parmesan, fresh
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes
A light summer dish, but suitable for any season. It’s also delicious served cold, for example, on a barbecue.
First, dice the onion and garlic cloves. A quick tip: Remove the sprout from the clove so you can be prepared for social gatherings the next day. Put both in a pan and sauté in olive oil. Now dice the soft tomatoes. As soon as the onions start to turn translucent, add the gnocchi and soft tomatoes. The gnocchi should be slightly crispy on both sides. Be careful: don’t overcook the gnocchi, or they’ll become mushy. The pan should be really hot. Meanwhile, quarter the tomatoes. Once the gnocchi are browned, add the tomatoes and a little more olive oil, if desired. Just heat the tomatoes. They should retain their shape and consistency. Finally, add the basil and season to taste. Grate the Parmesan cheese and distribute it on the plate as desired. This is a generous amount for two people! Can be expanded as desired and is ideal for men who don’t really cook!
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