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Oven tomatoes with ricotta gnocchi

The tomato season is in full progress and in the neighbouring garden, which has slowly matured into my private kitchen garden, there are more tomatoes in various varieties than one can sell on the market, if one would have a market stall....  

During the tomato season I present you a few recipes with that you can cope with this flood without getting tired by the fruits. Of course you want to spend most of the summer outside, so I start with a recipe for which you need only a few ingredients and just as little time. So you still have enough time for other things.

Ingredients for the Gnocchi: 

250 Ricotta

1 egg yolk

100 g fresh! grated Parmesan - (at least 14 months)

¼ Tl. Salt

6 tbsp corn flour 

some nutmeg

and the oven tomatoes:

about 5 - 6 tomatoes in different varieties if you like 

3 garlic cloves crushed or sliced

1 bunch basil/ optionally also thyme or rosemary

100 ml olive oil (depending on the amount of tomatoes also more)

salt, pepper some chili 


Halve or quarter the tomatoes (depending on the size of the fruit).

Add the garlic, spices and herbs and mix carefully.

Generously pour the olive oil over the wine and

bake at 140 degrees for 15 minutes in a preheated oven until the skin of the tomatoes starts to crinkle

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