Gnocchi

Ingredients for 4 servings:

• 500 g potato(s), floury
• 1 egg yolk
• 3 tbsp Parmesan, grated
• 125 g Parmesan, sliced, for garnishing
• 425 g tomatoes, peeled (can)
• 1 onion(s), chopped
• 1 stalk(s) celery, chopped
• 1 small carrot(s), chopped
• 1 tbsp fresh basil, chopped
• 1 tsp thyme, fresh, chopped
• 1 clove(s) garlic, crushed
• 1 tsp sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cook the potatoes for about 20 minutes (pierce with the tip of a sharp knife – if the potato comes loose easily, it is done). Drain, let cool, and peel. Puree and transfer to a bowl. Mix in the egg yolk and Parmesan cheese, then gradually add enough flour to form a slightly sticky dough. Knead gently for 2-3 minutes, adding more flour if necessary until the dough is smooth. Divide the dough into 4 portions. Roll each portion out on a lightly floured surface into a 2 cm thick log. Cut 2.5 cm long pieces and shape into an oval. Press against the tines of a fork to form a pattern all around. Place on a floured plate and cover well. For the tomato sauce, combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Let cool and puree. Season with salt and pepper to taste. Place approximately 20 gnocchi at a time into a large pot of boiling salted water. Let them cook for 2-3 minutes, then scoop out the gnocchi with a slotted spoon as soon as they rise to the surface. Serve with sauce and shaved Parmesan cheese.