This meal may take a little longer and is not that easy (don't let your gnocchi bubble too long (step 5) or they will get mushy), but it is definitely worth it making them from scratch rather than buying them in a supermarket.
The combination of the lightly browned, crispy homemade gnocchi with the sweet and juicy cherry tomatos is a treat for everyone's taste buds.
recipe (serves 4 persons, takes about 60 minutes)
for gnocchi:
• 1 kg hard boiling potatos
• 300g all purpose flour
• 2 tbsp olive oil
• 1 tsp sea salt
for tomatos:
• 1 punnet cherry tomatos
• a bunch of sage
• sea salt and black pepper
• 2 tbsp olive oil
1. Wash, peel and cut potatos in small pieces
2. Boil in hot boiling saltwater for 25 minutes or until soft
2. Let them cool down for a few minutes
3. Mash potatos with a fork and knead together with flour, olive oil and and salt until it becomes a smooth dough
4. Form small eggs which should be as thick as a thumb and press with a fork so that they get the characteristic rills
5. Boil them in batches in boiling water for ca. 3 minutes
6. Take them out, drain and allow to rest on a baking tray, lined with baking paper, for 30 minutes
In the meantime:
1. Preheat oven to 220°
2. Wash and halve tomatos and spread in baking dish
3. Sprinkle with olive oil, add sage and season with salt and pepper
4. Cook tomatos for 20 minutes in oven
Last but not least:
7. Fry gnocchi in batches in a non-stick frying pan until brown
8. Put gnocchi and oven baked cherry tomatos on your plate and enjoy a delicious, vegan meal!
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