Crispy tomtato gnocchi with vegetable ragout and yoghurt sauce
the next level of gnocchi: strong and aromatic taste, supercrispy on the outside and soft and smooth on the inside
Servings: 2 people
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.
