Gnocchi cheese pan with sage and tomatoes

Name: Gnocchi cheese pan with sage and tomatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g floury potatoes; 7-10 Tbsp Salt; 2 Egg Yolk; 40 g Potato flour; 40 g Semolina; 500 g cherry tomatoes; 1 Stalk sage; 1 TEASPOON Olive oil; 7-10 Tbsp Pepper; 2 TABLESPOONS Butter or margarine; 75 g Parmesan cheese; 75 g Gouda cheese

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g floury potatoes
7-10 Tbsp Salt
2 Egg Yolk
40 g Potato flour
40 g Semolina
500 g cherry tomatoes
1 Stalk sage
1 TEASPOON Olive oil
7-10 Tbsp Pepper
2 TABLESPOONS Butter or margarine
75 g Parmesan cheese
75 g Gouda cheese

Directions

1
Wash the potatoes and cook in boiling salted water for about 20 minutes. Drain and let cool down a little. Peel and press them still warm through a potato press. Let the potato mixture cool down completely. Knead egg yolk, flour and semolina with the potato mixture until the dough is formable. Form small gnocchi from the dough, press them in slightly with a fork. Pour into boiling salted water.
2
Leave to stand for 4-6 minutes until they float to the surface. In the meantime, clean, wash and halve the tomatoes. Pluck off sage leaves.4 Brush the ramekins with olive oil. Add the gnocchi, tomatoes and sage leaves. Season with salt and pepper. Spread small flakes of fat on top. Grate the Parmesan and Gouda cheese and bake in a preheated oven (electric: 200 ° C / gas: level 3) for about 15 minutes and serve.