Recipe of the week

Gnocchi with burrata and tomatoes

(Bild: Peter Max, krone.tv)

Peter Lehner's homemade gnocchi are fluffy and our chef shows us how to make this Italian classic every time. There is also all the information you need to make the classic cream cheese "burrata", a special form of the popular mozzarella. Enjoy your meal and have fun cooking it!

Gnocchi with burrata and Padareiser
Gnocchi dough ingredients: 500g cooked, pressed potatoes, 100g curd cheese, 300g coarse-grained flour, 4 egg yolks, salt, pepper, nutmeg

Preparation: Knead all the ingredients into a smooth dough, adding a little more flour if necessary. The curd cheese makes the gnocchi nice and fluffy. Leave to rest for 30 minutes, divide into 4 pieces and roll into 1 cm diameter rolls. Cut off small gnocchi with a pastry cutter and dust lightly with flour. Place in salted, boiling water, reduce the heat and leave to stand until they float to the surface.

(Bild: Peter Max)

Tomato sauce ingredients: 500g tomatoes, 2 onions, 1 clove garlic, 2 tbsp pine nuts, 100ml olive oil, basil, lemon zest

Preparation: Roughly chop the tomatoes. Finely chop the onions and garlic and fry in a little olive oil over a medium heat for approx. 5 minutes until translucent. Add the pine nuts and fry briefly. Then add the tomatoes, season with salt and pepper and set aside. Serve with burratta (tear open slightly), basil and lemon zest.