Gnocchi with Tomato Sauce and Herbs

Rinse the potatoes and boil in salted water for about 30 minutes until done. Drain and press through a potato ricer. Add the egg and flour to the potatoes. Season with salt and nutmeg. Knead into a smooth dough. Roll into finger thick logs and cut into 1.5 cm (approximately 1/2 inch) wide pieces. Roll over the back with a fork and cover with a tea towel and let rest for about 10 minutes. Drop into boiling salted water and cook for 8-10 minutes. The gnocchi is cooked when they float to the surface.

Preheat the oven to 200°C (approximately 400°F).

Peel the onion and garlic. Chop finely. Rinse and halve the tomatoes. Rinse the herbs, shake dry, and finely chop about 2/3 of the leaves. Sauteé the onion and garlic in hot oil until translucent. Add the tomato paste and the wine. Add the drained gnocchi to the tomato sauce and season with salt and cayenne pepper. Place in a baking dish and sprinkle with the Parmesan. Bake in the oven for 10-15 minutes.