Three-color gnocchi

Ingredients for 4 servings:

• 1 kg gnocchi
• 6 garlic cloves
• 1 onion(s)
• 1 kg tomatoes (plum tomatoes)
• 250 ml olive oil
• 2 bunches of basil
• 3 sprigs of sage
• 50 g pine nuts
• 50 g sheep’s cheese (pecorino, grated
• 20 g butter
• 100 g Parmesan
• 1 tbsp tomato paste
• some salt and pepper
• some sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Gnocchi with three sauces

Blanch the tomatoes in boiling water, peel them, and roughly dice them, reserving any liquid that runs out. Peel the onion and garlic, then finely dice the onion. Heat a little olive oil in a pan and add the diced onion. Press in a clove of garlic and sauté both until golden brown. Add the diced tomatoes and tomato liquid to the pan, season with salt, pepper, and sugar. Stir in the tomato paste. Reduce the heat under the pan and simmer everything in a covered pan for a good half hour. Roast the pine nuts in a pan without fat until golden brown. Wash 1 bunch of basil, shake dry, and roughly chop. Purée the roasted pine nuts, chopped basil, and 4 peeled garlic cloves in a food processor. Using a whisk, gradually stir in 150 ml of olive oil and the grated pecorino. Season with salt and pepper, and continue stirring until a creamy pesto forms. Pick the basil leaves from the second bunch, wash, cut into strips, chop, and add to the tomato sauce. Let them simmer for a short while, then remove the sauce from the heat and keep warm. Boil salted water and, when it boils, cook the gnocchi until they float to the surface, then drain and keep warm. Pick the sage from the bunch, wash, shake dry, and roughly chop. Heat butter and 1 tablespoon of olive oil in a pan until foamy. Slice the last garlic clove and add it to the butter and oil mixture. Add the chopped sage leaves and season with salt and pepper. Divide the gnocchi and add equal portions to the sauces, stirring well to ensure the gnocchi absorb the sauces. Place the gnocchi and sauces on a large serving platter, coarsely grate Parmesan cheese over them, and serve immediately.