John Myers
Contents
show
Tomato Gnocchi with Roasted Vegetables
The perfect tomato gnocchi with roasted vegetables recipe with a picture and simple step-by-step instructions.
Gnocchi:
- 500 g Potato
- 120 g Flour
- 1 tbsp Tomato paste
- 1 tsp Dried oregano
- 1 Egg yolk
- Salt, nutmeg
Vegetables:
- 2 Carrots
- 1 small Zucchini
- 0,5 Eggplant fresh
- 100 g Sugar snap
- 0,5 Kohlrabi fresh
- 0,5 Red chilli pepper
- 1 Chinese garlic
- 1 Shallot
- Salt pepper
for drizzling on + sprinkling:
- Extra virgin olive oil
- 100 g Parmesan
Gnocchi:
- Peel and wash the potatoes and, depending on their size, steam for approx. 20 minutes until they are cooked.
- Press while still hot through the potato press. Allow to cool a little and mix with the flour, tomato paste, oregano and yolk, season with salt and nutmeg and quickly knead into a dough. If it sticks, knead in a little more flour.
- Shape the dough into approx. 1.5 cm thick rolls and cut off approx. 1.5 cm pieces. Roll the gnocchi over the back of a fork to give them their typical pattern. Let them steep in flowing salt water, when they swim up, they are done.
Vegetables:
- Slice the peeled carrots and zucchini into fine strips. Wash the sugar snap peas and cut in half at an angle. Peel the kohlrabi and cut into approx. 1 cm cubes or diamonds. Wash the aubergine and cut into cubes about 1 cm. Finely dice the garlic and shallot, finely chop the chilli pepper. Shave the Parmesan.
- Heat some olive oil in a pan and fry the carrots, sugar snap peas and kohlrabi for a few minutes. Then add the zucchini, aubergine, shallot, garlic and chilli pepper and continue frying, the vegetables should still have a “bite”.
Finish:
- In a pan, toss the gnocchi in a little butter, then stir in the vegetables.
- Arrange in deep plates, drizzle with a little good olive oil (we used lemon olive oil – excellent!) And sprinkle with Parmesan shavings.
Facebook Comments