- For garnish
- 50 grams freshly grated Parmesan
Rinse the potatoes, cook until tender in boiling salted water and peel. While still hot press through a ricer onto a lightly floured work surface. While the potatoes are cooking, prepare the tomato sauce.
Lightly salt the mashed potatoes and gradually knead in flour until a smooth, homogeneous dough has formed. The amount of the required flour depends greatly on the type of potato. The dough should not stick to your fingers.
To form the gnocchi, remove egg-sized portions of dough and turn each on a floured surface to finger-thick rolls. Cut 2-3 cm (approximately 1 inch) long pieces. Press each dough fritter with thumb and index finger on the inside of a vegetable grater or a fork. Put the finished gnocchi on lightly floured work surface.
For the sauce, briefly blanch tomatoes, rinse in cold water and peel. Remove seeds and chop pulp. Peel onion and finely chop. Cook in 1 tablespoon melted butter. Stir in tomatoes, season with salt and pepper and slowly simmer to a creamy sauce.
Meanwhile bring a large pot of 2 liters (approximately 2 quarts) salted water to boil. Slide gnocchi gradually into the boiling water and let cook at a lower temperature for about 4 minutes until done. From time to stir gently so the dumplings do not stick to one another. As soon as the gnocchi float to the top, remove with a slotted spoon and drain well. Cook sage leaves gently in 1 tablespoon hot butter. Swirl gnocchi in sage butter and serve with the tomato sauce. Garnish with freshly grated Parmesan.