Basil Gnocchi with Cream Cheese and Cherry Tomatoes

For the basil gnocchi, boil the potatoes in salted water until tender and allow to steam, peel and press into a bowl using a potato ricer. Allow to cool.

Finely mash the basil with oil until a paste is formed. Mix the paste with the flour, potatoes and eggs to form a firm dough. Form the dough into finger-thick rolls on a floured work surface. Cut off small gnocchi at an angle with a knife and simmer them slowly in plenty of salted water for about 3 minutes.

For the sauce, place the cherry tomatoes on a baking sheet and roast at 180 °C for about 13 minutes.

Peel and finely dice the onion and garlic. Sauté in a little oil and deglaze with the soup. Add cream cheese and gnocchi and stir briefly. Mix in the roasted tomatoes and season the sauce with salt and pepper.

Garnish the basil gnocchi with cream cheese and cherry tomatoes with fresh basil.

Preparation Tip:

You can also serve mozzarella with the basil gnocchi.

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