Green Gnocchi with Baked Tomatoes

Ingredients

• 800 g cooked potatoes (starchy)
• 3 handfuls herbs (e.g., basil, parsley, mint)
• 1 egg
• 60 g flour
• 40 g starch
• 50 g semolina
• Salt
• pepper (ground)
• handful basil
• 4 tbsp freshly grated Parmesan

Instructions

1. 1.

   Preheat the oven to 140°C with top and bottom heat.

2. 2.

   Wash the tomatoes, halve them cut side up on a baking tray. Drizzle with oil, season with salt and pepper, sprinkle sugar. Bake in the oven for about 35 minutes.

3. 3.

   Peel the potatoes and grate finely. Rinse the herbs, shake dry and blend the leaves with the egg in a mixer. Mix flour and starch. Add semolina, herb mixture, 1 tsp salt and some pepper to the potatoes. Fold in about two-thirds of the flour mix quickly and knead into a smooth dough that no longer sticks to the hands. If needed, fold in remaining flour mix. Roll the dough into ~2 cm thick ropes, cut into small pieces, shape round and press with a fork to create the gnocchi pattern.

4. 4.

   Increase oven temperature to 200°C.

5. 5.

   Sprinkle pine nuts, parmesan and breadcrumbs over the tomatoes and gratinate for about 10 minutes.

6. 6.

   Slide the gnocchi into boiling salted water and let them cook at low heat for about 5 minutes until done.

7. 7.

   Remove and plate with the tomatoes. Sprinkle basil leaves and parmesan and serve.