Gnocchi with tomato sauce

Ingredients for 2 servings:

• 500 g potatoes
• 250 g flour
• 50 g durum wheat semolina
• some salt
• 250 ml tomatoes, pureed
• 4 cocktail tomatoes
• 1 onion(s)
• 1 tbsp tomato paste
• 1 clove(s) garlic
• pepper
• Basil, fresh, frozen or dried
• Oregano, fresh, frozen or dried
• 1 tsp olive oil
• possibly grated Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

the best gnocchi in the world, super easy and quick to prepare, with a fruity tomato sauce

Boil the potatoes with their skins on in salted water until tender (check with a fork or knife when the water is boiling; this takes about 20 minutes). Peel them while still hot and place them in a bowl. Mash them with a potato masher or ricer until they form a fine mash. Mix the flour with the semolina and add it to the hot mashed potatoes along with a pinch of salt. Knead everything into a smooth, firm dough. Roll the dough into a ball about the thickness of your thumb and cut into 1-2 cm long pieces. Add the gnocchi to boiling salted water and cook until they float to the surface. Then skim off the excess water and set aside. Dice the onion and cherry tomatoes. Fry the diced onion in hot olive oil, then press in the garlic and add the tomato paste, then fry both briefly. Now add the diced tomatoes, pour the passata into the pan, and stir everything together. Bring to a boil, then season with salt, pepper, basil, and oregano. Add the gnocchi to the sauce and fold in, then serve immediately. Garnish with grated Parmesan cheese, if desired. Quick tip: Wash the unpeeled potatoes and place them in a microwave bowl while still wet. Cover and cook in the microwave at 600-700 watts for about 10 minutes. Then peel and proceed as described above.