Gnocchi with Tomato Sauce

Gnocchi with Tomato Sauce
1 hr 10 min.


for 6 servings
For the dough
1 kilogram starchy Potatoes
250 grams Pastry flour
For the sauce
750 grams ripe Tomatoes
1 Onion
3 tablespoons Butter
freshly ground Pepper
For garnish
50 grams freshly grated Parmesan
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Preparation steps

Step 1/5

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.

Step 2/5

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.

Step 3/5

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.

Step 4/5

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.

Step 5/5

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.