Millet Gnocchi with Tomato Ragout

For the millet gnocchi with tomato ragout, wash millet hot and add to hot vegetable soup. Bring to a boil and simmer on low heat for 20 minutes and let cool.

For the millet gnocchi, mix cold millet well with curd cheese and egg, season.

Add oat flakes and breadcrumbs and mix to a firm mass.

Cut spinach into small pieces, blanch and add to millet-curd mixture.

Form gnocchi with two soup spoons and let them stand in lightly boiling water for 8 minutes.

For the tomato ragout, blanch the tomatoes, remove the skins and chop coarsely.

Dice the onion and fry in hot oil until translucent.

Chop the chili and add to the onion with the tomatoes.

Season and reduce slightly.

Serve with the gnocchi and sprinkle with basil and thyme.

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