Potato Gnocchi in Tomato Sauce

Ingredients

600 g potatoes

200 g flour

2 shallots

5 tbsp tomato paste

1 bunch basil

salt to taste

pepper to taste

Wash the potatoes and place them in a saucepan with cold water. Boil the potatoes until tender. Drain and cool slightly. Then mash until smooth. Cool completely.

Gradually add flour to the cooled puree until a smooth dough forms. Form it into a sausage shape no more than 2 cm thick. Using a sharp knife, cut into small dumplings, also about 2 cm long. Press down on each dumpling with a fork and lightly coat in flour.

Make the sauce: fry the finely chopped onion in olive oil until translucent. Add the tomato paste, salt, and pepper. Stir the sauce and simmer for 20 minutes over low heat.

Boil the dumplings in salted water. Once they boil, remove them with a colander and transfer them directly to the sauce. Stir and quickly remove from heat. Serve with chopped basil. Season with additional salt and pepper to taste.

Enjoy!