Summary

Ingredients

• 500 g white bread, finely chopped dry
• 500 ml milk
• 2 egg (s)
• 100 g cooked ham
• 300 g cheese, different, at least 1 tasty type
• some grated parmesan
• salt and pepper
• nutmeg
• 400 g tomato (s), firm and ripe
• 2 shallot (s)
• 1 bunch basil
• 1 sprig thyme
• 1 sprig marjoram
• 5 tablespoon olive oil
• possibly breadcrumbs

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Instructions

1. For the tomato sauce, dip the tomatoes in boiling water, rinse in cold water, peel, core and dice. Wash, dab and chop the basil, marjoram and thyme together with the shallots. Heat the oil in a pan and steam everything in it. Season to taste with pepper and salt and simmer for approx. 20 minutes. Stir again and again.
2. In the meantime, pour the warm milk over the finely cut bread, stir it and let it pull through under a foil.
3. Dice the ham and cheeses very small. If you have a soft cheese such as Brie, Camembert or Gorgonzola with you, you should work it briefly with the hand blender, possibly adding a little milk to make it smooth. Then add the pureed cheese to the cooled bread dough and coarsely puree everything again.
4. Then add the diced ham and the remaining diced cheese and eggs to this bread dough. Knead everything well. If necessary, you can add some breadcrumbs.
5. Then form thumb-thick rolls from the bread dough on a floured board. Cut off 1 cm thick pieces from it, roll through again in your hand. Then let the gnocchi simmer gently in plenty of boiling salted water until they rise to the surface. Take off with the slotted spoon, drain again well and then put on the plates with the tomato sauce. Sprinkle with grated parmesan and serve hot.