Gnocchi with Chili-Mandarin Crumbs

Ingredients

• 700 g waxy potatoes
• 150 g cherry tomatoes
• 2 red chilies
• 2 Garlic cloves
• 1 egg yolk
• 30 g parmesan (1 piece)
• 50 g ricotta
• 2 tbsp flour (and some for the work surface)
• Salt
• Pepper
• nutmeg
• 0.5 bunch Basil
• 3 tbsp olive oil
• 50 g chopped almond kernels

Instructions

1. 1.

   Wash potatoes, pat dry, wrap individually in foil and bake in preheated oven at 200 °C (fan 180 °C; gas: level 3) until soft, about 1 hour.

2. 2.

   Meanwhile wash tomatoes and quarter. Wash chilies, deseed and finely chop. Peel garlic and mince.

3. 3.

   Separate egg yolk from white (use the white elsewhere). Grate cheese.

4. 4.

   Remove potatoes from oven, unwrap, peel and press through a potato ricer or mash while hot.

5. 5.

   Let potatoes cool slightly and quickly knead with ricotta, egg yolk, parmesan, flour, salt, pepper and freshly grated nutmeg into a smooth dough.

6. 6.

   Roll dough on floured surface into finger‑thick ropes and cut into ~1 cm pieces. Shape into gnocchi and roll over the tines of a fork to create the classic pattern.

7. 7.

   Wash basil, shake dry and slice leaves into strips.

8. 8.

   Cook gnocchi in boiling salted water until they float to the surface.

9. 9.

   Meanwhile heat oil in a pan. Sauté garlic on medium heat until translucent. Add chilies and almonds and cook for 1 minute. Stir in tomatoes, season with salt and pepper, then remove from heat.

10. 10.

    Lift gnocchi with a slotted spoon and divide among four preheated plates. Toss with chili‑mandarin crumbs and garnish with basil strips.