Gnocchi with Diced Tomatoes and Lemon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 onions)
- 3 cans tomatoes, chunky, approx. 400 g each
- 3 bags gnocchi, approx. 400 g each, from the refrigerated shelf
- Salt water
- 2 lemon (s), organic
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Dice the onions and fry them in about 2 tablespoons of olive oil in a pan until the aromas are roasted. Add the tomatoes, stir, put the lid on and simmer on medium heat until the liquid has almost completely boiled down. It`s not supposed to be liquid.
- Stir every now and then. Then set aside for about 10 minutes and let rest, then season with salt and pepper to taste. It is better to season more often and season after the taste test.
- Bring a larger pot of lightly salted water to the boil and prepare the gnocchi according to the instructions on the packet, then drain and mix with the tomato sauce in the pan.
- Wash and dry the lemons. Arrange the gnocchi on a plate and rub the shell over it with a grater. I like a lot of lemon zest, but it`s a matter of taste.
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