Quick gnocchi in tomato-coconut sauce
Sometimes, after a long day, you simply don't have the energy for elaborate cooking projects. Your stomach is still rumbling, though, and craving a warm meal. For moments like these, a simple pan-fried dish like this gnocchi in tomato and coconut sauce is the perfect choice.
- 400g gnocchi (from the refrigerated section)
- Salt (to taste)
- 1 small onion
- 1 clove of garlic
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp chili flakes
- 1 can of chopped tomatoes (approx. 400 g)
- 200 ml coconut milk
- black pepper (to taste)
- 2 tbsp chopped basil (optional)
- Fill a pot with water and a little salt, then cook the fresh gnocchi according to the package instructions.
- Peel the onion and garlic. Chop both finely.
- Heat the olive oil in a large pan over medium heat. Sauté the onion and garlic until translucent. Add the oregano and chili flakes and toast briefly.
- Add the chopped tomatoes and stir in the coconut milk. Let the sauce simmer over low heat for about 10 minutes. Season to taste with salt and pepper.
- Drain the gnocchi and add them to the sauce. Mix everything well and let it simmer over low heat for 4–5 minutes.
- Distribute the gnocchi with the tomato-coconut sauce onto plates and sprinkle with chopped basil to taste.
Minimal effort required: Gnocchi in tomato-coconut sauce
The combination of tomatoes and coconut milk might sound unusual at first. In fact, the two components complement each other perfectly. The chunky tomatoes contribute a delicate acidity and plenty of fruitiness. The coconut milk balances this acidity and makes the sauce wonderfully creamy. Together with a little oregano and a touch of heat from chili flakes, a rich aroma emerges, reminiscent of a mild curry, but with a Mediterranean flair thanks to the herbs. With just a few simple steps, you can bring a lot of flavor to your plate.
To keep this dish practical for everyday use, we're using fresh gnocchi from the refrigerated section. They're an excellent base for quick meals and only need a few minutes in boiling water. As soon as you add them to plenty of salted water, they'll sink to the bottom. After a short time, the little dumplings of dough will rise to the surface. This is a sure sign that they're cooked. You can then lift them out of the pot with a slotted spoon and let them drain.
For the sauce, finely dice the onion and garlic clove and sauté them in a large pan with a little oil until translucent. Once the onions are soft, add the oregano and chili flakes. Then pour in the chopped tomatoes and coconut milk. Let the mixture simmer gently over medium heat.
Once the sauce has reached the desired consistency, add the drained gnocchi directly to the pan. Gently toss the potato dumplings in the hot liquid until they are completely coated in the creamy tomato-coconut mixture. Before serving, garnish the dish with freshly chopped basil. The green leaves add a delicate freshness to the warm pan.
