Crispy tomato gnocchi with vegetable ragout and yoghurt sauce
This is the next level of homemade gnocchi! If you use to eat normal homemade or bought gnocchi, I can say you that this gnocchi are totally different: the taste is very aromatic and strong and the texture is extremely crispy on the outside and soft and smooth on the inside.
To make the gnocchi you need only four ingredients: potatoes for the softness, dried tomatoes for the strong taste, flour to make them stick together and of course some salt.
The vegetable ragout is made in 10 minutes and you can use any vegetables of your choice. I used some vegetables of my garden, all homegrown with care and love.
If you want to make this recipe, make sure to start early enough, because it takes some time to cook the potatoes and later to bake the gnocchi in the oven.
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Crispy tomtato gnocchi with vegetable ragout and yoghurt sauce
Ingredients
Tomato gnocchi:
- 600 g potatoes
- 110 g dried tomatoes in oil
- 120 g flour
- ½ tsp salt
Vegetable ragout:
- olive oil
- 70 g leek
- 100 g eggplant
- 100 g zucchini
- 100 g peperoni
- 1 tbsp tomato paste
- 30 ml white wine
Yoghurt sauce:
- 100 g plain yoghurt
- lemon juice of ½ lemon
- salt
- pepper
Instructions
- Start to boil the potatoes until they're soft boiled.
- Pass the boiled potatoes throgh a potato ricer or a meat grinder and let them cool. Preheat the oven to 200 degrees Celcius or 390 degrees Fahrenheit.
- Mix the dried tomatoes with their oil in a mixer until you get a smooth tomato paste.
- Mix the potato puree with the tomato paste, salt and flour. Knead the dough and divide it in 4 balls. Roll every ball out to a long snake with the caliber of 2 cm. Cut 2 cm long pieces out of the snake and place them on a baking sheet. Bake them in the oven for 20 – 30 minutes until light brown and supercrisy.
- Wash all the vegetables and cut them into 0,8 cm cubes and the leek in thin slices.
- Start to sauté the leek in a saucepan on high heat with some olive oil. After 1 minute throw in the other vegetables, season them with salt and pepper and sauté for another 3 minutes.
- Add the tomato paste and deglace the vegetables with the white wine. Let the vegetables roast for 5 minutes and if necessary, add a splash of water or vegetable broth.
- Mix all the ingredients of the yoghurt sauce.
- Take the gnocchi out of the oven and plate them with the vegetable ragout, the yoghurt sauce and some chopped chives.
Sign up to the newsletter to get weekly cooking tips and recipes:
Pin the recipe on Pinterest to save it for later:
Check me out on Instagram:
