Potato Gnocchi with Sage

Ingredients

Potatoes 1000 g

Flour 250 g

Parmesan cheese 100 g

Salt

For the sauce:

Tomato 750 g

Sage

Onion 1

Butter 3 tbsp

Salt

Ground black pepper

Wash the potatoes, boil them in salted water, peel, and mash. Lightly salt the mashed potatoes and knead, gradually adding flour and 50 g of Parmesan cheese until a smooth dough forms. The amount of flour may vary depending on the potato variety. The dough should not stick to your hands.

Make the tomato sauce. Peel the tomatoes, cut them crosswise, and remove the seeds. Cut the pulp into small cubes. Finely chop the onion and sauté in butter. Then add the tomatoes and simmer over medium heat until a thick sauce forms.

Roll the dough into a 2 cm diameter tube, coat it in flour, and cut into 2-3 cm long pieces. Place each piece on a fork and press down to create horizontal stripes.

Meanwhile, pour 2 liters of salted water into a saucepan and bring to a boil. Carefully drop the gnocchi into the boiling water and cook for about 4 minutes. Remove the cooked gnocchi with a slotted spoon and place them in a bowl.

Melt the butter, add a few sage leaves, and sauté the gnocchi for a minute. Arrange the gnocchi on plates, top with hot tomato sauce, and sprinkle with grated Parmesan cheese.

 Instead of tomato sauce, you can drizzle the gnocchi with butter and sprinkle with grated Parmesan cheese. This will reduce the cooking time.

Enjoy!