Gnocchi with Carrot-tomato-cream Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g nocchi
- 1 tablespoon butter
- 1 shallot (s)
- 1 carrot (s)
- 170 ml tomato paste
- 200 ml cream
- 1 pinch (s) sugar
- salt
- pepper
- Paprika powder, noble sweet
- Paprika powder, hot
- possibly ketchup
- 1 glass water
- 10 basil leaves
- possibly balsamic cream, for decorating
Print Recipe
Pin Recipe Instructions
- Melt the butter in a saucepan or pan over a low temperature.
- Finely dice shallot. Peel the carrot and grate finely (the finer the better).
- Now add the shallot cubes and the grated carrot to the melted butter and raise the temperature. Fry for 2 to 3 minutes, don`t forget to stir.
- Then add the tomato paste and sauté so that the fruity-sweet aroma of the pulp can develop. If you like, you can underline the tomato acid with a tablespoon of ketchup.
- Add a little water and cream to the vegetable mixture. Season to taste with salt, pepper, paprika and sugar and simmer for 5 minutes.
- In the meantime, cook the gnocchi in salted water and drain. Add the sauce to the gnocchi, stir and serve with chopped basil leaves and balsamic cream.
- This sauce also goes great with tagliatelle or fettuccine.
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