Potato gnocchi and tomato sauce

Name: Potato gnocchi and tomato sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1.25 kg Potatoes; 7-10 Tbsp Salt; 1 medium onion; 2 TABLESPOONS Olive oil; 1 Garlic clove; 2-3 stem(s) Parsley and thyme; 1 can(s) (850 ml) peeled tomatoes; 2 Eggs (size M); 7-10 Tbsp grated nutmeg; 125 g Flour; 125 g Cornstarch; 75 g Parmesan cheese; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Cornstarch

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1.25 kg Potatoes
7-10 Tbsp Salt
1 medium onion
2 TABLESPOONS Olive oil
1 Garlic clove
2-3 stem(s) Parsley and thyme
1 can(s) (850 ml) peeled tomatoes
2 Eggs (size M)
7-10 Tbsp grated nutmeg
125 g Flour
125 g Cornstarch
75 g Parmesan cheese
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Cornstarch

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Drain the potatoes and let them steam carefully. Peel and chop onion. Heat 1 tablespoon of oil in a saucepan and sauté the onion in it until golden brown. Peel garlic, chop finely and add to the onion. Wash the parsley and thyme, dab dry and chop finely, except for something to garnish.
2
Add 1/3 of the parsley and thyme and fry briefly. Add the tomatoes, crush them with a wooden spoon and simmer covered for about 20 minutes. In the meantime, press the potatoes through a potato ricer and mix with the eggs. Season with salt and nutmeg. Add flour and starch to the potato mixture. Form the potato dough into a roll of about 50 cm. Cut off approx. 2 cm wide slices. Dust hands with starch and form gnocchi (16-18 g). Press in the gnocchi with a fork and cook in portions in boiling salted water for about 10 minutes. In the meantime grate parmesan. Remove the gnocchi and layer them in an ovenproof dish. Sprinkle some Parmesan cheese on top.
3
Cut off approx. 2 cm wide slices. Dust hands with starch and form gnocchi (16-18 g). Press in the gnocchi with a fork and cook in portions in boiling salted water for about 10 minutes. In the meantime grate parmesan. Remove the gnocchi and layer them in an ovenproof dish. Sprinkle some Parmesan cheese on top. Cook all the gnocchi bit by bit, layer them and sprinkle with parmesan. Sprinkle the gnocchi with breadcrumbs, sprinkle with the remaining olive oil and bake in a preheated oven (electric range: 225 °C/ gas: level 4) for 10-15 minutes. In the meantime season tomato sauce with salt and pepper and stir in the remaining parsley. Serve gnocchi garnished with the remaining parsley and thyme. Serve tomato sauce separately. Serve with a green salad
4
Cook all the gnocchi bit by bit, layer them and sprinkle with parmesan. Sprinkle the gnocchi with breadcrumbs, sprinkle with the remaining olive oil and bake in a preheated oven (electric range: 225 °C/ gas: level 4) for 10-15 minutes. In the meantime season tomato sauce with salt and pepper and stir in the remaining parsley. Serve gnocchi garnished with the remaining parsley and thyme. Serve tomato sauce separately. Serve with a green salad