Baked gnocchi with tomato sauce

Ingredients for 4 servings:

• 1 ¼ kg potatoes
• salt water
• 1 m.-sized onion(s)
• 2 tbsp olive oil
• 1 garlic clove(s)
• 2 stalks of parsley
• 2 stalks of thyme
• 1 can of tomatoes (850 ml)
• 2 eggs
• nutmeg
• 125 g flour
• 125 g cornstarch
• 75 g Parmesan
• 2 tbsp breadcrumbs
• n. B. Cornstarch for the work surface

Instructions

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

spicy, topped with Parmesan

Peel the potatoes and cook in boiling salted water for about 20 minutes. Drain and allow to evaporate thoroughly. Dice the onion. Heat 1 tablespoon of oil and sauté the onion. Finely chop the garlic and add to the onion. Finely chop the herbs, add 2/3 to the onions, and fry briefly. Add the tomatoes, crush them, and simmer gently, covered, for about 20 minutes. Press the potatoes through a ricer, knead with the eggs, and stir in the flour and cornstarch. Form the dough into a 50 cm long roll. Cut approximately 2 cm wide slices. Form gnocchi from the slices. Press them in with a fork. Cook in batches in boiling salted water for about 10 minutes. Grate the cheese. Layer the gnocchi and cheese alternately in a baking dish. Sprinkle with breadcrumbs. Drizzle with the remaining oil. Bake in a preheated oven at 225°C (top/bottom heat, fan oven: 200°C) for 10-15 minutes. Season the tomato sauce to taste and stir in the remaining herbs. Serve the sauce with the gnocchi.