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Potato Gnocchi with Cherry Tomatoes and Herbs

Looking for new family-dinner ideas? Let Italian cooking come to the rescue! I came across this recipe fairly recently. But the very first time I made it for my family, it became one of the most-requested dishes in our house. These "little foreign dumplings," as my husband fondly calls them, turn out really tasty and satisfying. And best of all, they taste different depending on the sauce or vegetables you serve them with.

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Potato gnocchi with cherry tomatoes and herbs
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 6 g
Fats 19 % 7 g
Carbohydrates 64 % 23 g
162 kcal
GI: 48 / 0 / 52
  • Gnocchi is one of the classic dishes of Italian cuisine. In Italy they're made from all sorts of ingredients — these small, oval dumplings can be based on semolina, cheese, potato, spinach, pumpkin, and more. They're served with various sauces or simply dressed with melted butter. Start by prepping the base for the dough: peel the potatoes and boil them in salted water. Drain and let cool. Then make the dough: 1. Grate the cheese on the small holes of a box grater. 2. Mash the potatoes into a smooth purée, make a well in the center, crack in the eggs, and add half the cheese and a little flour. 3. Begin kneading the dough, gradually adding the rest of the flour — it should be soft and elastic, and above all not sticky. Now shape the gnocchi: 1. Divide the dough into a few pieces and roll each into a rope about ¾ inch thick. 2. Cut the ropes into small pieces and roll each into a ball. Press a crisscross pattern into each one with a fork. Next, cook them: 1. Cook the gnocchi in small batches in boiling salted water. As soon as they float to the surface, they're done. Gently scoop them out with a slotted spoon and transfer to a serving dish. Drizzle the cooked gnocchi with melted butter and sprinkle with the remaining cheese. Serve with finely chopped herbs and cherry tomatoes. You can add a dollop of sour cream if you like. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Картофель зрелый - 80  kcal/100g
  • Картофель печеный - 70  kcal/100g
  • Картофельное пюре - 380  kcal/100g
  • Картофель отварной - 82  kcal/100g
  • Картофель в мундире - 74  kcal/100g
  • Картофель жареный - 192  kcal/100g
  • Базилик свежий - 27  kcal/100g
  • Базилик сушеный - 251  kcal/100g
  • Зелень укропа - 38  kcal/100g
  • Масло сливочное 82% - 734  kcal/100g
  • Масло любительское несоленое - 709  kcal/100g
  • Масло крестьянское несоленое - 661  kcal/100g
  • Масло крестьянское соленое - 652  kcal/100g
  • Масло топленое - 869  kcal/100g
  • Мука пшеничная - 325  kcal/100g
  • Пармезан сыр 45% жирности - 389  kcal/100g
  • Куриное яйцо - 80  kcal/100g
  • Помидоры черри - 15  kcal/100g

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