Herb gnocchi with tomato sauce

Ingredients for 4 servings:

• 800 g potatoes, floury
• 1 tbsp basil, chopped
• 120 g flour
• 2 egg yolks
• 2 tbsp Parmesan, grated
• 750 g tomatoes, fully ripe
• 1 onion(s), red
• 1 bunch of parsley
• 2 tsp vegetable oil
• 1 tbsp tomato paste
• 250 ml vegetable broth (instant 1 tsp)
• 1 tbsp balsamic vinegar, white
• salt and pepper
• Sweetener, liquid
• Basil, some fresh leaves for garnishing

Instructions

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

WW 5 P

Boil the potatoes with their skins in salted water for about 20 minutes. Peel them while still hot, press them through a potato ricer, and let them evaporate. Mix with chopped basil, flour, egg yolk, salt, and Parmesan cheese to form a smooth dough. Shape the dough into thick logs, cut them into pieces, flatten each piece slightly with a fork, and place the gnocchi in boiling salted water. Remove with a slotted spoon as soon as they rise to the surface and keep warm. For the tomato sauce, blanch the tomatoes, peel them, and dice them into small cubes. Chop the onion and parsley. Fry the chopped onion in heated oil, add the diced tomatoes and tomato paste, pour in the stock, and simmer over medium heat for about 10 minutes. Stir in the parsley and season with salt, pepper, vinegar, and sweetener. Serve the herb gnocchi with the tomato sauce and garnished with basil.