Summary

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

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Instructions

1. Melt the butter in a saucepan or pan over a low temperature.
2. Finely dice shallot. Peel the carrot and grate finely (the finer the better).
3. 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.
4. 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.
5. Add a little water and cream to the vegetable mixture. Season to taste with salt, pepper, paprika and sugar and simmer for 5 minutes.
6. 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.
7. This sauce also goes great with tagliatelle or fettuccine.