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Gnocchi with tomato sauce
Mash the potato Sieve the flour and salt and mix
Add the egg and form a dough
Leave the dough to rest for a while and then cut off strips which are then rolled out to 1 cm sausage shapes
Cut each roll into 1 cm pieces
Cook in boiling, salted water – it takes 3 minutes for them to rise to the surface, when they are ready
For the sauce
You will need
Oil for roasting
15 small ripe tomatoes
4 garlic cloves peeled and halved
1/2 small red onion
1 teaspoon fresh origano (or 1/2 teaspoon dried)
1 tablespoon fresh chopped parsley
Salt and black pepper
400 ml passata
1 teaspoon paprika
Preheat the oven to 200ºC, 400ºF, Gas 6
Place 2 - 3 tablespoons oil into a roasting pan
Halve the tomatoes and garlic
Chop the onion finely
Add to the pan and coat with the oil, add salt and pepper
Roast for 20 minutes until the tomatoes are browning
Transfer to a pan and on a low heat add the passata and herbs and simmer for 3 minutes - do not boil
Serve with the gnocchi