Gnocchi with prosciutto, peppers, mushrooms and cherry tomatoes with burrata
Experience the comfort of our delicate homemade gnocchi in a creamy melted burrata sauce with mushrooms, Italian ham and cherry tomatoes with fresh basil.
Preparation
Step 1
400 g potatoes – 80 g flour – 1 egg – 1 tsp salt
Boil the potatoes in their skins. Peel when slightly cooled and mash through a press or mincer. Add the flour and egg to make the gnocchi dough. Divide into two parts and make a roll on a floured surface. Cut the roll into approx. 3 cm pieces.
Boil the gnocchi dumplings in salted water until they are soft – about 3 minutes after they rise to the surface.
Step 2
1 onion – 1 garlic clove – ½ red pepper – 100 g mushrooms – 200 g cherry tomatoes – 100 g prosciutto crudo – 1 tbsp olive oil – 1 tsp Kikkoman Naturally Brewed Soy Sauce – 50 ml double cream
Chop the onion and garlic. Slice the red pepper and mushrooms and halve the tomatoes. Cut the ham into strips. Fry the onion in olive oil until softened, add the garlic and fry for half a minute. Add the red pepper and mushrooms and fry for 3 minutes. Add the ham and fry for a further 2 minutes, then add the tomatoes. Add the Kikkoman Soy Sauce and cream.
Mix and simmer for about 3 minutes.
Step 3
125 g burrata – 1 tbsp chopped basil – ¼ tsp pepper
Add the cooked gnocchi, burrata, and basil leaves to the sauce. Serve sprinkled with freshly ground pepper.
Tip:
To save time, you can use ready-made gnocchi, available in many shops, but it's worth taking the time to prepare them yourself.
Recipe-ID: 1308
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![[Translate to Englisch (UK):]](https://www.kikkoman.co.uk/fileadmin/_processed_/7/a/csm_Kikkoman_Naturally_Brewed_Soy_Sauce_150ml_Dispenser_EN_vegan_fa6d4b8efe.webp "[Translate to Englisch (UK):]")
400 g potatoes – 80 g flour – 1 egg – 1 tsp salt
Boil the potatoes in their skins. Peel when slightly cooled and mash through a press or mincer. Add the flour and egg to make the gnocchi dough. Divide into two parts and make a roll on a floured surface. Cut the roll into approx. 3 cm pieces.
Boil the gnocchi dumplings in salted water until they are soft – about 3 minutes after they rise to the surface.
1 onion – 1 garlic clove – ½ red pepper – 100 g mushrooms – 200 g cherry tomatoes – 100 g prosciutto crudo – 1 tbsp olive oil – 1 tsp Kikkoman Naturally Brewed Soy Sauce – 50 ml double cream
Chop the onion and garlic. Slice the red pepper and mushrooms and halve the tomatoes. Cut the ham into strips. Fry the onion in olive oil until softened, add the garlic and fry for half a minute. Add the red pepper and mushrooms and fry for 3 minutes. Add the ham and fry for a further 2 minutes, then add the tomatoes. Add the Kikkoman Soy Sauce and cream.
Mix and simmer for about 3 minutes.
125 g burrata – 1 tbsp chopped basil – ¼ tsp pepper
Add the cooked gnocchi, burrata, and basil leaves to the sauce. Serve sprinkled with freshly ground pepper.
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