Homemade gnocchi with tomato sauce
Ingredients
for 4 person
| 1 tbsp | olive oil |
| 1 | onion, finely chopped |
| 1 | red chilli pepper, deseeded, cut into rings |
| 500 g | cherry tomatoes, cut in half |
| ½ dl | red wine |
| 2 tsp | thyme leaves |
| ½ tsp | salt |
| 750 g | mealy potatoes, cooked in their skins |
| 1 | egg |
| 200 g | white flour |
| 50 g | grated Parmesan |
| 1 ½ tsp | salt |
| a little | nutmeg |
| salted water, boiling |
How it's done
Tomato sauce
Heat the oil in the same pan. Briefly sauté the onion and chilli pepper, add the tomatoes and cook for approx. 5 mins. Pour in the wine, mix in the thyme, season with salt.
Gnocchi
Peel the potatoes while still hot. Pass the hot potatoes through a food mill into a bowl, allow to cool slightly. Beat the egg. Mix the flour, cheese, egg, salt and nutmeg with the mashed potato, adding a little flour if necessary. The mixture should still be moist but no longer stick to your hands.
To shape On a lightly floured surface, shape the gnocchi mixture into 4 rolls (each approx. 1.25 cm in diameter). Cut the rolls into pieces approx. 2 cm long. Cook the gnocchi in 4 batches in simmering salted water for approx. 5 mins. per batch. Remove with a slotted spoon, drain, cover and keep warm. Reheat the sauce and serve with the gnocchi.
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