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Gnocchi al Pomodoro
Soft potato dumplings in a simple, fresh tomato sauce.
Sastojci
- 800g potatoes
- 200g flour
- 1 egg
- 500g tomato sauce
- 3 garlic cloves
- Fresh basil
- Parmesan, olive oil, salt
Priprema
Boil the potatoes whole in their skins, then peel and mash while still warm.
Mix with the flour, egg and salt to form a dough, roll into long ropes, and cut into small pieces.
Cook the gnocchi in boiling salted water until they float to the surface.
Warm the tomato sauce with garlic, toss with the gnocchi, and serve with basil and parmesan.
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