Gnocchi also work great without eggs. Here they don’t even need to be replaced. You can either pan fry the gnocchi, drown them in a sauce and prepare them as either a side dish or a main course. Today they are being served with a spicy tomato sauce. Gnocchi are perfect for several guests, because you can yield a large quantity with few ingredients. A wonderful summer dish!
Ingredients
For the gnocchi
- 500 g waxy potatoes
- 180 g flour
- salt
- 1 pinch nutmeg
- flour for dusting
For the spicy tomato sauce
- 1 onion small
- 2 cloves garlic
- 1 chili pepper small
- 1 tbsp olive oil
- 400 g tomatoes
- 1 handful cherry tomatoes
- 1 tbsp tomato paste
- spices basil, oregano, salt, pepper
For the toppings
- fresh basil
- vegan mozzarella from Soyana
Servings:
Units:
Instructions
For the gnocchi
- First cook the potatoes (whole) in salted water for about 20-30 minutes.
- Peel them immediately, press them through a potato ricer.
- After cooling, knead the flour, salt and nutmeg with the riced potatoes.
- Divide the dough in half and roll out evenly (the individual strands should be approx. 1.5 - 2 cm thick).
- Cut the rolls into 2 cm wide pieces, form them into small balls.
- Dust the gnocchi with flour.
- Bring a pot of salted water to the boil and carefully place the gnocchi in the hot water.
- As soon as the gnocchi float on top, remove them with a skimmer, drain well.
For the spicy tomato sauce
- Peel and dice the onion. Peel and finely chop the garlic. Chop the chili pepper as well. Then heat the oil in a pan and fry everything for 2-3 minutes.
- Add tomatoes and tomato paste and season with the herbs, salt and pepper. Halve the cherry tomatoes and add them.
- Mix the gnocchi with the sauce and arrange in a dish. Sprinkle the vegan mozzarella and the fresh basil on top. Serve hot!
What do you think?