Potato Gnocchi with Tomato Sauce and Parmesan

Ingredients

• 800 g waxy potatoes
• Salt
• 120 g flour
• 40 g freshly grated Parmesan
• 2 Eggs
• Salt
• pepper (ground)
• nutmeg
• 6 tomatoes
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• a pinch of sugar
• Freshly grated Parmesan (for sprinkling)
• freshly chopped basil (for sprinkling)

Instructions

1. 1.

   Peel, wash the potatoes and cook in salted water for about 30 minutes. Drain hot through a potato ricer, let steam off, then mix with flour and parmesan and add the eggs. Season with salt, pepper and a touch of nutmeg; taste. Knead into dough. Roll finger-thick ropes and cut into pieces about 3 cm wide. Press ridges with the back of a fork. Bring plenty of salted water to a gentle simmer (do not boil), drop in the gnocchi and cook until they float to the surface.

2. 2.

   Blanch the tomatoes briefly in boiling salted water, shock in cold water, peel, quarter, deseed and dice. Peel and finely chop the shallot and garlic clove. Sauté in hot olive oil, then add the tomato cubes. Simmer lightly for about 2 minutes and season with sugar, salt and pepper. Lift the gnocchi from the water with a slotted spoon and toss into the tomato sauce. Serve sprinkled with parmesan and basil.