Curd Cheese Gnocchi in Tomato Sauce with Basil

Place the curd in a tea towel for about 1 hour and press. Beat the butter (lukewarm) with the egg yolks until thick and creamy. Add the white bread crumbs and the curd. Season well with salt, pepper and grated lemon peel. Form small balls from the mixture and spread over the back of a fork. Make sure the gnocchi have a hollow in the center. Cook in salted water until done. For the tomato sauce: place tomatoes briefly in boiling water and rinse in iced water. Remove the skin. Cut the tomatoes into quarters, remove the seeds and dice the flesh. Cream butter in a saucepan. Sauté finely chopped onion briefly and add tomato pieces. Add the paradeis pulp, pour in a small amount of water and simmer on low heat for about 5 minutes. Blend finely with a hand blender and season with salt and a pinch of sugar.

Form the gnocchi in the sauce and arrange in a soup plate. Sprinkle plenty of freshly chopped basil on top.

Tip: If you simmer the basil stalks in the sauce, you get even more flavor.

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