Gnocchi with tomato sauce and parmesan crisps

Total time: 1hr 05m
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 319 Kcal, 13g Protein, 34g Carbohydrates, 12g Fat


  • Gnocchi
  • 300 g mealy potatoes
  • 1 tbsp butter, melted, left to cool
  • salted water, boiling
  • 110 g flour for making dumplings
  • 3 egg yolk
  • Tomato sauce
  • 2 garlic clove
  • 600 g tomato
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 pinch sugar
  • 1 bunch basil
  • a little pepper
  • Parmesan crisps
  • 60 g grated Parmesan

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  • Gnocchi

    Dice the potatoes, cook (uncovered) in salted water for approx. 20 mins. until soft. Drain the water. Push the potatoes through a sieve or mash them with a potato masher. Add the flour, butter and egg yolks. On a lightly floured surface, shape the dough into rolls the width of your finger, cut into approx. 2 cm long pieces. Boil the gnocchi in batches in salted water until they float to the surface. Remove, drain and keep warm.
  • Tomato sauce

    Cut a cross into the tomatoes, pour over boiling water, peel and cut into pieces. Press the garlic and sauté in the olive oil. Add the tomatoes, simmer for approx. 10 mins., season the sauce. Tear the basil and add it to the sauce at the end.
  • Parmesan crisps

    Spread the parmesan on a baking tray lined with baking paper. Preheat the oven to 200°C (top heat only). Place the tray in the upper third of the oven and bake the cheese until it melts. Remove the tray from the oven, allow the cheese to cool a little, break into pieces.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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