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? thesis 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 tarte flambée 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 if 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 a lot of work 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 / INGREDIENTS
(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 people)
some oil for frying
600g gnocchi (refrigerated counter)
150g diced ham
2 red onions, cut into wedges
200g sour cream
1 tsp onion powder*
1/2 tsp garlic powder*
1/2 tsp cayenne pepper*
1/2 tsp oregano*
Salt, pepper
if necessary some water
2-3 tbsp chive rolls
DIRECTIONS / PREPARATION
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 minutesstirring 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. Heat a large pan with a little oil and Fry the gnocchi for 5-6 minutes until they are nicely browned all over. Remove from the pan and set aside in a bowl.
2. If necessary, add a little more oil and then leave/fry the ham cubes briefly in the hot oil. Next add the onion (cut into wedges) and Fry with the ham for about 3-4 minutes at a slightly reduced heat – the onions should have become softer and may also have acquired some color. Stir often to ensure nothing burns!
3. Mix the sour cream with onion powder, garlic powder, cayenne pepper and oregano, then add it to the onions and ham in the pan and mix everything well. Put the gnocchi back in the pan and mix everything well – Let everything simmer again for about 2-3 minutes, stirring constantly. Season with salt and pepper if desired. If the sauce is too thick, simply add a little water and stir until the consistency is right. Divide the gnocchi into a bowl, sprinkle with chives and serve.
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Here is a version of the recipe you can print easily.
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!
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
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 minutesstirring 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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