Egg Gnocchi with Tomatoes

For the egg gnocchi with tomatoes, first mix all the ingredients for the batter. Bring a pot of water to a boil and add salt. Pour the dough in over a board or with a spaetzle slicer and simmer the dumplings until they float to the top. Strain.

In the meantime, wash the tomatoes and cut them into wedges. Wash the chives and cut them into fine rolls. Peel the onion and chop finely. Beat the egg. Melt the butter in a pan and fry the onions in it. Add the dumplings, fry briefly and then add the egg. Stir until well distributed.

Arrange the egg dumplings with tomatoes and serve sprinkled with chives.

Preparation Tip:

If you use canned tomatoes for the egg gnocchi with tomatoes, you can dice them, heat them up and add herbs to make a tomato sauce.

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