Mountain Cheese Gnocchi in Tomato Sauce

Tomato sauce

1. Heat some oil in a saucepan and fry the onion together with the garlic until translucent, pour powdered sugar and cinnamon over it and roast for about 2 minutes while turning and then add the tomatoes. Add the oregano and season with salt, pepper and Espelette pepper. Bring to the boil once and then turn the stove to the lowest setting and simmer with the lid closed for at least 2 hours – the longer, the better. Finally, season the sauce again to taste.

Mountain cheese gnocchi

1. Boil the potatoes as jacket potatoes and put them through the potato press while still hot. You don’t even need to peel it, just cut it in the middle and place it with the cut surface facing down in the press and press it through, then you can easily remove the skin.
2. When the potatoes are completely pressed through, the mixture is pressed through the press again, so the gnocchi are very fine and fluffy. Put the mixture in a bowl, season with salt, add the egg yolks and the mountain cheese as well as the flour and rub in some nutmeg and now work everything into a homogeneous dough.
3. Sprinkle some rice flour on a cutting board. The rice flour does not contain gluten and thus prevents the individual gnocchi from sticking together, it acts as a separating agent, so to speak. Shape a handful of dough into a roll about the size of a thumb and then cut it into pieces about 1 cm wide.
4. Bring salted water to a boil in a saucepan and then turn it to the lowest setting so that the water only simmers gently. Now add the gnocchi in portions to the water and cook. They’ll be done when they swim upstairs. Lift out of the water with a slotted spoon and place in a bowl of cold water. Then lift the gnocchi out of the cold water with the skimmer and drain well.

Finisch

1. Heat some butter with a little oil in a pan and toss the gnocchi in it for a few minutes, they can take on a little color. Then add some of the tomato sauce and toss in it for another 2 minutes. Then pull the pan off the stove, add a dash of vodka. Finely pluck a few basil leaves and add, toss again and then serve.