Vegan gnocchi all’arrabbiata with fresh tomatoes

Posted on 1 min read

Gnocchi also work great without eggs. Here they don’t even need to be replaced. You can either pan fry the gnocchi, drown them in a sauce and prepare them as either a side dish or a main course. Today they are being served with a spicy tomato sauce. Gnocchi are perfect for several guests, because you can yield a large quantity with few ingredients. A wonderful summer dish!

Gnocchi all arrabiata
Vegan gnocchi all’arrabbiata with fresh tomatoes
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Gnocchi all arrabiata
Vegan gnocchi all’arrabbiata with fresh tomatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Ingredients
For the gnocchi
For the spicy tomato sauce
For the toppings
Servings:
Units:
Instructions
For the gnocchi
  1. First cook the potatoes (whole) in salted water for about 20-30 minutes.
  2. Peel them immediately, press them through a potato ricer.
  3. After cooling, knead the flour, salt and nutmeg with the riced potatoes.
  4. Divide the dough in half and roll out evenly (the individual strands should be approx. 1.5 - 2 cm thick).
  5. Cut the rolls into 2 cm wide pieces, form them into small balls.
  6. Dust the gnocchi with flour.
  7. Bring a pot of salted water to the boil and carefully place the gnocchi in the hot water.
  8. As soon as the gnocchi float on top, remove them with a skimmer, drain well.
For the spicy tomato sauce
  1. Peel and dice the onion. Peel and finely chop the garlic. Chop the chili pepper as well. Then heat the oil in a pan and fry everything for 2-3 minutes.
  2. Add tomatoes and tomato paste and season with the herbs, salt and pepper. Halve the cherry tomatoes and add them.
  3. Mix the gnocchi with the sauce and arrange in a dish. Sprinkle the vegan mozzarella and the fresh basil on top. Serve hot!

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