Pasta and potatoes

Ingredients for 4 servings:

• 4 m.-sized potatoes
• 1 m.-sized onion(s)
• 1 m.-sized tomato(s)
• 250 g pasta (Gnocchi Sardi)
• ½ jar white wine
• 600 ml vegetable stock
• n. B. Pfeffer
• e.g. fresh parsley, chopped
• 3 tbsp olive oil
• 1 tbsp tomato paste
• e.g. Parmesan, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Pasta and potatoes – truly Italian

Peel the potatoes and cut into approximately 1 cm cubes. Peel and finely chop the onion. Heat the olive oil in a saucepan and fry the diced potatoes and onion until the onions are translucent. Add the tomato paste and fry. In the meantime, cut the tomato into small pieces and add them. Pour in the wine and let it reduce for about five minutes. Then add the stock and continue to simmer on low heat until the potatoes are almost cooked. Stir occasionally, add the parsley, and season with pepper, if desired. When the potatoes are almost cooked, increase the heat, add the pasta, and stir well. Cook over medium heat until the pasta is cooked or al dente. Serve hot and sprinkle with plenty of Parmesan cheese. Tip: For a meaty variation, you can also fry 50 g of bacon strips or the inside of an Italian sausage (salsiccia) with the potatoes and onions from the beginning and then continue cooking as described.