Recipe for potato dumplings (gnocchi) with tomatoes, basil and parmesan

For 4 Persons

• Calories per Serving: approx. 297 kcal

• Preparation Time: approx. 45 minutes

• Cooking Time: approx. 2–3 minutes

• Difficulty Level: Medium

Ingredients for the Potato Dumplings

Potato Dough

• 400 g starchy potatoes

• 1 egg yolk (size M)

• 1 tbsp melted butter

• 120 g wheat flour (type 405)

• 1 pinch nutmeg, freshly grated

• Salt

• Freshly ground pepper

For the Topping

• 200 g tomatoes, peeled and diced

• 30 g butter

• 20 g freshly grated Parmesan

• 3 leaves of fresh basil

Preparation Step by Step

Step 1: Prepare Potatoes

• Peel the potatoes, cut them into cubes, and boil them in salted water until soft (approx. 20–30 minutes).

• Then drain and let them steam off well to dry.

Pro Tip: The drier the potatoes, the less flour you need. This results in particularly tender dumplings!

Step 2: Make the Dough

• Press the still hot potatoes through a potato ricer or mash them.

• Add melted butter and egg yolk, season with nutmeg, salt, and pepper.

• Mix everything well and quickly knead in the flour until a smooth dough forms.

Attention: Do not knead too long, otherwise the dough will become sticky.

Step 3: Shape Dumplings

• Divide the dough into manageable portions and roll them into about 1 cm thick strands.

• Cut the strands into pieces about 2 cm long.

• Optional: Roll each piece with a fork to create the classic ridged shape.

Decoration Tip: The ridges not only look nice, but they also absorb the sauce better.

Step 4: Cook

• Bring salted water to a boil in a large pot.

• Add the dumplings and let them simmer over medium heat until they float to the surface (approx. 2–3 minutes).

• Remove with a slotted spoon and let drain.

Step 5: Prepare Tomato Butter

• Gently heat the diced tomatoes with the butter in a pan.

• Let simmer briefly until a creamy sauce forms.

• Gently toss the dumplings in the sauce.

• Sprinkle with fresh basil and Parmesan.

Serving Tip: Best served immediately while everything is still hot!

Additional Tips & Variations

• Garnish with Leaf Spinach: Adds a fresh green note to the dish.

• Tomato Sauce: Can also be pureed if you prefer a finer consistency.

• Instead of Tomato Sauce: Serve dumplings with melted sage butter and Parmesan.

• Sweet Twist: Adding a bit of sugar to the sauce creates a sweet-savory aroma.

• Mushroom Alternative: Instead of tomatoes, can be combined with sautéed chanterelles or mushroom sauce.

Nutritional Information & Compatibility

• Vegetarian: Yes

• Vegan: No (contains egg, butter, Parmesan) – for a vegan version: replace egg with 2 tbsp plant milk, butter with margarine, Parmesan with yeast flakes

• Gluten-Free: No (flour)

• Lactose-Free: No (butter, Parmesan)

• For Allergens: Contains egg, dairy products, gluten

Nutritional Values per Serving

• Energy: 297 kcal

• Protein: 9 g

• Fat: 13 g

• Carbohydrates: 36 g

• Fiber: 3.5 g

Food Knowledge: Gnocchi & Potato Knowledge

What are Potato Dumplings? Potato dumplings – also known as gnocchi – originally come from Italy and have a long tradition in Tyrolean and South Tyrolean cuisine. "Gnocchi" means "dumpling" or "little dumpling" in Italian.

Which Potato Variety? Starchy varieties like "Agria" or "Mehliger Müller" are best suited. These contain little water and are easy to process.

The Special Thing about the Tyrolean Version: Compared to the Italian variant, Tyrolean potato dumplings are usually a bit larger and more rustic. They are often combined with regional ingredients like gray cheese, bacon, or apples.

Tradition & Origin

The combination of potato and flour dish is deeply rooted in Tyrolean mountain farming culture. Once a "poor man's meal," gnocchi now have a firm place on the menus of alpine huts, inns, and gourmet kitchens.

They symbolize down-to-earthness and enjoyment at the same time – simple, but prepared with love.

What Can Go Wrong?

Dough too Soft? More flour helps, but do not use too much, otherwise the dumplings will become tough.

Dumplings Fall Apart While Cooking? Then the dough was too wet or the dumplings were cooked too long.

Too Sticky to Shape? Lightly flour your hands or moisten them with cold water.

Storage & Shelf Life

• Cooked Dumplings: Lasts max. 2 days in the refrigerator, airtight packed

• Raw Shaped: Freeze on a floured board, then place in a bag (up to 3 months shelf life)

• Tip: When freezing, do NOT cook the dumplings, but place them directly frozen into hot water

When to Serve & What Goes Well with Potato Dumplings?

• As a Lunch Dish or light dinner

• Side dish to game, beef, veal, or mushroom dishes

• As a main dish with butter, cheese, sage, or tomato sauce

• Refine with wild garlic in spring or truffles in autumn

Drink Pairing: A light Vernatsch, Sauvignon Blanc, or a glass of elderflower juice pairs excellently.

Conclusion: Simple. Genius. Enjoyable.

Potato dumplings are a classic of Tyrolean and South Tyrolean cuisine, prepared with few ingredients but a lot of heart. They are versatile, vegetarian, and easy to refine.

With this recipe, you can create a piece of culinary love for home – whether for family, guests, or just for yourself.