I assume everyone here is familiar with Flammkuchen, right? Well, at least here in Germany, I’d say. We love these thin »flatbreads« topped with crème fraîche, ham, and onions. Did you know this flavor combination can easily be adapted to other dishes? These Tarte Flambée Style Gnocchi are the perfect example. Prepared in record time and absolutely delicious. The perfect dish when you need something quick on a weeknight…
Back at home at Lake Constance, you didn’t have to look far for Flammkuchen if you were craving some. They were on the menu at many restaurants, and almost every market had stalls selling the tasty tarte flambée. Perhaps that’s due to the proximity to Alsace, where they originate. We definitely had Flammkuchen regularly at home – whether eating out or baking them ourselves at home.
Since there isn’t a restaurant in our immediate vicinity here in Berlin that offers Flammkuchen, baking it at home is pretty much the only option when you want one. That’s not so bad, really, since the dough and toppings can be prepared quite quickly. We have a simple recipe for Elsässer Flammkuchen aka. Alsace Tartes Flambées that we use frequently. These little flatbreads are simply perfect on weekends or when we have guests!
During the week, however, we prefer dishes that can be prepared even faster. After work, you don’t want to wait unnecessarily long for food to show up on your table, right? I do work a lot in the kitchen, but you can’t constantly be prepping stuff for dinner… even though that would be nice.
Anyway. Thanks to pre-cooked gnocchi from the supermarket, this dish is on the table in record time. Basically, all you have to do is chop the onion – ham and even chives are often available diced and chopped in supermarkets. Get them if you want to make it even easier for yourself. Well and then you simply throw everything together in a large pan and a few minutes later you’ve got yourself a delicious dinner. Easy-peasy!
If you enjoy quick and easy dishes like this, you’ll find plenty more here on the blog – we love fast, uncomplicated cooking. Here’s another weeknight gnocchi dish I can only recommend: Gnocchi with Mushrooms, Spinach & Chorizo. So good and done quickly as well.
If you’d like to stick with the »tarte flambée theme« and still don’t want to put in a lot of effort… how about some quick Air Fryer Tarte Flambée Bread Rolls? One of our favorite weeknight meals when we are not in the mood for real cooking. Add a small salad and you’re ready to settle in front of the TV and enjoy your favorite tv show…
INGREDIENTS / ZUTATEN
(2 servings)
some oil for frying
21 oz. (600g) potato gnocchi (refrigerated)
5.3 oz. (150g) ham, diced
2 medium red onions, in wedges
7 oz. (200g) sour cream
1 tsp. onion powder*
1/2 tsp. garlic powder*
1/2 tsp. cayenne pepper*
1/2 tsp. dried oregano*
salt, pepper
some water, if needed
2-3 tbsp. chives, chopped
(2 Personen)
etwas Öl zum Anbraten
600g Gnocchi (Kühltheke)
150g Schinkenwürfel
2 rote Zwiebeln, in Spalten
200g Schmand
1 TL Zwiebelpulver*
1/2 TL Knoblauchpulver*
1/2 TL Cayennepfeffer*
1/2 TL Oregano*
Salz, Pfeffer
ggf. etwas Wasser
2-3 EL Schnittlauchröllchen
DIRECTIONS / ZUBEREITUNG
1. Heat a large frying pan with some oil and fry the gnocchi for 5-6 minutes until nicely browned all over. Remove from the frying pan and set aside in a bowl.
2. Add a little more oil if needed and briefly fry the diced ham in the hot oil. Next, add the onion (cut into wedges) and fry with the ham for about 3-4 minutes at slightly reduced heat – the onions should have softened and slightly browned. Stir frequently to prevent burning!
3. Mix the sour cream with onion powder, garlic powder, cayenne pepper, and oregano, then add to the onions and ham in the frying pan and mix to combine. Return the gnocchi to the sauce and mix well – let everything simmer for another 2-3 minutes, stirring constantly. Season with salt and pepper to taste. If the sauce is getting too thick, simply add a little water and stir until the consistency is right. Transfer the gnocchi to bowls, sprinkle with some chopped chives, and serve.
1. Eine große Pfanne mit etwas Öl erhitzen und die Gnocchi darin für 5-6 Minuten anbraten, bis sie rundum schön gebräunt sind. Aus der Pfanne herausnehmen und in einer Schüssel zur Seite stellen.
2. Falls notwendig noch etwas Öl nachlegen und dann die Schinkenwürfel kurz im heißen Öl auslassen/anbraten. Als Nächstes die Zwiebel (in Spalten geschnitten) dazugeben und etwa 3-4 Minuten bei leicht reduzierter Hitzezufuhr mit dem Schinken zusammen anbraten – die Zwiebeln sollten weicher geworden sein und dürfen auch etwas Farbe bekommen haben. Oft umrühren, damit nichts anbrennt!
3. Den Schmand mit Zwiebelpulver, Knoblauchpulver, Cayennepfeffer und Oregano verrühren, dann zu den Zwiebeln und dem Schinken in der Pfanne dazugeben und alles gut verrühren. Die Gnocchi zurück in die Pfanne geben und alles gut vermengen – alles noch einmal etwa 2-3 Minuten unter ständigem Rühren köcheln lassen. Nach Belieben mit Salz und Pfeffer würzen. Sollte die Soße zu dickflüssig sein, einfach etwas Wasser dazugeben und unterrühren, bis die Konsistenz passt. Die Gnocchi auf Schüssel verteilen, mit Schnittlauchröllchen bestreuen und servieren.
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Here is a version of the recipe you can print easily.
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Tarte flambée Style Gnocchi
- Prep Time: 00:05
- Cook Time: 00:15
- Total Time: 00:20
- Yield: 2 1x
- Category: Dinner
- Cuisine: International
Description
Gnocchi come with various sauces – have you ever tried them with a Tarte Flambée style sauce? So creamy and delicious! We love this one a lot!
Ingredients
some oil for frying
21 oz. (600g) potato gnocchi (refrigerated)
5.3 oz. (150g) ham, diced
2 medium red onions, in wedges
7 oz. (200g) sour cream
1 tsp. onion powder*
1/2 tsp. garlic powder*
1/2 tsp. cayenne pepper*
1/2 tsp. dried oregano*
salt, pepper
some water, if needed
2-3 tbsp. chives, chopped
Instructions
1. Heat a large frying pan with some oil and fry the gnocchi for 5-6 minutes until nicely browned all over. Remove from the frying pan and set aside in a bowl.
2. Add a little more oil if needed and briefly fry the diced ham in the hot oil. Next, add the onion (cut into wedges) and fry with the ham for about 3-4 minutes at slightly reduced heat – the onions should have softened and slightly browned. Stir frequently to prevent burning!
3. Mix the sour cream with onion powder, garlic powder, cayenne pepper, and oregano, then add to the onions and ham in the frying pan and mix to combine. Return the gnocchi to the sauce and mix well – let everything simmer for another 2-3 minutes, stirring constantly. Season with salt and pepper to taste. If the sauce is getting too thick, simply add a little water and stir until the consistency is right. Transfer the gnocchi to bowls, sprinkle with some chopped chives, and serve.
Notes
Let your creativity shine in the kitchen!
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