Gnocchi with Tomato and Parmesan

Cook the potatoes in boiling salted water until tender. Peel while still hot and press through a ricer into a lightly floured bowl. Mix the potatoes with the egg yolks, and salt to taste. Gradually knead in the flour until a smooth dough has formed. The amount of flour you need may differ depending on the potato. The dough shouldn't stick to your fingers.

Roll the dough into 3-4 finger-thick rolls. Cut the rolls into 2-3 cm (approximately 3/4-1 1/4 inch) long pieces. Indent lightly with the tines of a fork. Add to a pot with boiling salted water, and simmer for 5 minutes. The gnocchi are done when they float to the surface.

Blanch the tomatoes in boiling water, then remove. Peel, quarter, remove the core, and finely dice.

Peel and finely chop the shallot and garlic.

Sauté the shallots in oil, then add the tomatoes, bay leaves, and red wine. Simmer for 2-3 minutes, stirring occasionally. Season to taste with salt, cayenne pepper, and sugar.