Gnocchi with Tomato Sauce and Parmesan

Ingredients

• 1 kg starchy potatoes
• 250 g potato flour
• 2 egg yolks
• Salt
• 6 tomatoes
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 100 g Parmesan (freshly grated)
• 0.5 bunch arugula
• Salt
• Cayenne pepper
• sugar

Instructions

1. 1.

   Wash potatoes, boil in salted water until soft. Peel and press while hot into a lightly floured bowl. Lightly salt the resulting mash, add egg yolks and gradually knead in enough flour to form a smooth, homogeneous dough that no longer sticks to fingers.

2. 2.

   Divide dough into 3-4 portions, roll each on a floured surface into finger‑thick ropes. Cut into 2–3 cm pieces. Shape into gnocchi and place on lightly floured work surface. Drop into simmering salted water and cook until they float (about 5 minutes).

3. 3.

   For the sauce, blanch tomatoes in hot water, cool, peel, quarter, seed, and dice finely.

4. 4.

   Peel and finely chop shallot and garlic.

5. 5.

   Wash arugula, rinse, and pat dry.

6. 6.

   Sauté shallot and garlic in hot oil, add tomatoes and simmer for about 4–5 minutes with occasional stirring. Add a splash of gnocchi cooking water if needed. Fold in half the parmesan and arugula, season with salt, cayenne pepper, and sugar to taste.

7. 7.

   Remove gnocchi with a slotted spoon and toss in the tomato sauce. Serve on preheated plates, sprinkled with remaining parmesan.