Gnocchi in Tomatensugo

Name: Gnocchi in Tomatensugo
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 pack of (600 g) fresh gnocchi (refrigerated shelf); 7-10 Tbsp Salt; 1 Onion; 1 TABLESPOON Sunflower oil; 1 TABLESPOON Sugar; 2 TABLESPOONS Balsamic vinegar; 1 can(s) (425 ml) cherry tomatoes; 7-10 Tbsp Pepper; 2 stem(s) Basil

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 pack of (600 g) fresh gnocchi (refrigerated shelf)
7-10 Tbsp Salt
1 Onion
1 TABLESPOON Sunflower oil
1 TABLESPOON Sugar
2 TABLESPOONS Balsamic vinegar
1 can(s) (425 ml) cherry tomatoes
7-10 Tbsp Pepper
2 stem(s) Basil

Directions

1
Put the gnocchi in boiling salted water, let them steep for about 2 minutes and drain. Peel and finely chop the onion. Heat the oil in a pot. Sauté onion in it, sprinkle with sugar and caramelize, deglaze with vinegar and tomatoes, season with salt and pepper.
2
Let simmer for about 5 minutes.
3
Wash the basil, shake dry and pluck the leaves from the stalks. Add gnocchi to the tomato stock, mix and arrange in bowls.