Gnocchi with tomato and orange cream and walnuts

AUTHOR
Zackary Austin
DIFFICULTY
very easy
RATING
5 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 500 g floury potatoes
  • 150 g + some flour
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Sugar
  • 1 Onion
  • 1 TEASPOON + 3 tablespoons butter
  • 500 g strained tomatoes
  • 7-10 Tbsp Juice of 1 orange
  • 150 g Whipped cream
  • 50 g Arugula (rocket)
  • 3 TABLESPOONS Walnut kernels

Directions

  1. 1

    Wash the potatoes and cook covered in water for about 20 minutes. Drain potatoes, rinse with cold water, peel and press hot through a potato press.

  2. 2

    Mix the potatoes, 150 g flour and about 1 teaspoon salt with the dough hooks of the mixer to a smooth mixture. With floured hands on a little flour, form into rolls (à approx. 2 cm Ø) and cut into pieces of approx. 2 cm width.

  3. 3

    Press in lightly with a fork and let it rest for about 15 minutes.

  4. 4

    For the sauce, peel and finely dice the onion. Heat 1 tsp. butter. Sauté onion in it. Add tomatoes, orange juice and cream. Bring to the boil and simmer for about 10 minutes. Season to taste with salt, pepper and sugar.

  5. 5

    Bring plenty of salted water to the boil in a wide saucepan. Let the gnocchi simmer for 4-6 minutes at low heat. Lift out with a skimmer and drain.

  6. 6

    In the meantime clean, wash and drain the rocket. Roughly chop the nuts. Heat 3 tablespoons of butter in a frying pan. Roast the nuts in it. Roast the gnocchi in the nut butter for 2 minutes. Mix with rocket and tomato sauce and serve.

Nutrition Facts

KCAL
520 kcal
CARBS
54 g
FATS
27 g
PROTEINS
11 g