Summary

Ingredients

For the sauce:

• 1 onion (s)
• 1 clove garlic
• 1 chilli pepper (s), red
• 1 olive oil
• 375 g tomatoes, passed
• 2 tablespoon currant jelly, red
• 75 g cranberries, dried
• some sea salt, from the mill
• some pepper, more colorful, from the mill

Also:

• 30 g walnuts
• 3 sprigs rosemary and some for garnish
• 4 tablespoon olive oil
• 500 g nocchi, from the refrierated shelf
• some sea salt, from the mill
• some Grana Padano, freshly grated

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Instructions

1. For the sauce, peel off the onion and the clove of garlic and dice both finely. Cut the chili pepper lengthways, remove the core, rinse and also finely dice.
2. Heat the olive oil in a saucepan and sauté the onion, garlic and chilli cubes in it. Then add the tomatoes, the currant jelly and the cranberries and cover and simmer gently over a low heat for about 3 to 5 minutes. Then season the sauce with a few turns of sea salt and a few turns of colored pepper from the mill.
3. For the gnocchi, roughly chop the walnuts, rinse off the rosemary and shake dry.
4. Heat the olive oil in a large, non-stick pan and fry the gnocchi until golden. Then add the chopped walnuts and rosemary and season with a few turns of sea salt from the mill. Spread the gnocchi together with the walnuts on plates, pour some sauce over them, sprinkle with some freshly grated Grana Padano and serve garnished with a little rosemary.
5. A fresh green salad and baguette go well with it.
6. The cooking time of the dish is approx. 10 minutes.