for 4 person

Gnocchi

300 g	mealy potatoes
	salted water, boiling
110 g	flour for making dumplings
1 tbsp	butter, melted, left to cool
3	egg yolks

Tomato sauce

600 g	tomatoes
2	garlic cloves
1 tbsp	olive oil
1 pinch	sugar
1 tsp	salt
a little	pepper
1 bunch	basil

Parmesan crisps

60 g	grated Parmesan

How it's done

Gnocchi

Dice the potatoes, cook (uncovered) in salted water for approx. 20 mins. until soft. Drain the water. Push the potatoes through a sieve or mash them with a potato masher. Add the flour, butter and egg yolks. On a lightly floured surface, shape the dough into rolls the width of your finger, cut into approx. 2 cm long pieces. Boil the gnocchi in batches in salted water until they float to the surface. Remove, drain and keep warm.

Tomato sauce

Cut a cross into the tomatoes, pour over boiling water, peel and cut into pieces.

Press the garlic and sauté in the olive oil. Add the tomatoes, simmer for approx. 10 mins., season the sauce. Tear the basil and add it to the sauce at the end.

Parmesan crisps

Spread the parmesan on a baking tray lined with baking paper. Preheat the oven to 200 °C (top heat only). Place the tray in the upper third of the oven and bake the cheese until it melts. Remove the tray from the oven, allow the cheese to cool a little, break into pieces.

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