Salbeignocchi with tomato and herb sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes and boil in water for about 20 minutes. Quench and peel. Press them through a potato press while still warm or pass them through a sieve and let them cool down. Wash sage, shake dry, pluck leaves from the stems and chop coarsely.

2. 2

   Add 1 tablespoon of oil and mix. Stir the eggs into the potato mixture. Add flour and knead. Season with salt, pepper and nutmeg. Form small rolls out of the dough with wet hands and flatten with a fork.

3. 3

   Pour into boiling salted water and cook at low heat until they rise to the surface. Take them out and let them drain. Keep warm. For the sauce, peel and finely dice the shallots.

4. 4

   Wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Heat 2 tablespoons of oil in a saucepan and sauté the shallots in it. Add tomato paste and sauté. Peel the garlic and press it through a garlic press to form the tomato paste.

5. 5

   Add tomatoes and juice and mix. Bring to the boil and reduce slightly over low heat. Wash the herbs, dab dry and chop coarsely. Finally stir into the tomato sauce and season with salt and pepper.

6. 6

   Arrange on plates together with the gnocchi and sprinkle with herbs and parmesan slices as desired.

Nutrition Facts

KCAL
310 kcal

CARBS
40 g

FATS
12 g

PROTEINS
10 g