For the tomato semolina gnocchi, cream the room-warm butter and stir in the egg. Now stir in the tomato paste and then the semolina. Season to taste with salt and nutmeg.
Let the mixture rest in the refrigerator for about 15 minutes and in the meantime boil plenty of salted water in a pot. After the resting time, form dumplings with wet spoons and put them into the boiling water.
Cook for approx. 7 – 10 minutes until lightly boiling. Before serving, let stand for a few minutes in the finished, hot soup.
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