Potato Gnocchi

Ingredients

• Potato 20 oz
• Potato protein 0 oz
• Wheat Flour 0 oz
• Whole egg 1 piece
• Grated Pecorino Pepato Cheese 0 oz
• Olive Oil 0 fl oz
• Garlic 2 cloves
• Tomato Puree 20 oz
• Fresh basil leaves 0 oz
• Salt to taste
• Sugar to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Boil the potatoes with their skins on until they are tender.

Step 2

Peel the hot potatoes and mash them into a puree.

Step 3

Add starch, flour, egg yolk, 20 grams of grated cheese, and 5 grams of salt to the puree. Mix quickly until smooth.

Step 4

On a floured surface, divide the dough into several pieces, roll them into finger-thick sausages, and cut them into small pieces.

Step 5

Coat the cut gnocchi in flour.

Step 6

For the sauce, heat olive oil in a skillet, add whole garlic cloves, and pour in the tomato puree. Heat through; if the puree is too thick, add a little water or broth. Add sugar, salt, and pepper. Finally, add a few basil leaves.

Step 7

In a large pot, bring water to a boil, add salt and the gnocchi. Make sure they enter the water separated from each other. As soon as the gnocchi float to the surface, they are ready.

Step 8

Transfer the cooked gnocchi to the pan with the sauce and toss to combine.

Step 9

Arrange the gnocchi on individual plates, season with pepper, grate cheese on top, and garnish with fresh basil leaves.