Homemade gnocchi with tomato sauce

Total time: 1hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 416 Kcal, 15g Protein, 63g Carbohydrates, 9g Fat


  • Tomato sauce
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 1 red chilli pepper, cut into rings, deseeded
  • 500 g cherry tomatoes, halved
  • 0.5 dl red wine
  • 2 tsp thyme leaf
  • 0.5 tsp salt
  • Gnocchi
  • 750 g mealy potatoes, cooked in their skins
  • 1 eggs
  • 200 g white flour
  • 1.5 tsp salt
  • 50 g grated Parmesan
  • a little nutmeg
  • salted water, boiling

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  • Tomato sauce

    Heat the oil in the same pan. Briefly sauté the onion and chilli pepper, add the tomatoes and cook for approx. 5 mins. Pour in the wine, mix in the thyme, season with salt.
  • Gnocchi

    Peel the potatoes while still hot. Pass the hot potatoes through a food mill into a bowl, allow to cool slightly. Beat the egg. Mix the flour, cheese, egg, salt and nutmeg with the mashed potato, adding a little flour if necessary. The mixture should still be moist but no longer stick to your hands. To shape On a lightly floured surface, shape the gnocchi mixture into 4 rolls (each approx. 1.25 cm in diameter). Cut the rolls into pieces approx. 2 cm long. Cook the gnocchi in 4 batches in simmering salted water for approx. 5 mins. per batch. Remove with a slotted spoon, drain, cover and keep warm. Reheat the sauce and serve with the gnocchi.
  • Tip:

    Serve with grated or shaved parmesan.

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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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