Peel and cook the potatoes. Press through a potato press, let cool down a little! Wash spinach, spin. Then peel the shallot and chop it roughly. Puree both with an egg and carefully mix with the potato mixture. Gradually fold in the flour and potato flour. Add salt, pepper and nutmeg!
Preheat the oven to 80 degrees!
Then heat salt water in a saucepan. At the same time, form rolls out of the dough and cut off pieces approx. 2 cm thick. Roll the gnocchis on a gnocchi board or just cut the rolls at an angle! Finished! 🙂 Cook one after the other in hot salt water. You're done when you swim up!
Heat dererwil butter and fry until it is light brown - nut butter! Place the gnocchis on a plate and pour the nut butter over them. Keep warm in the oven!
Wash tomatoes, cut in half, quarter and remove the stalk. Heat olive oil in a saucepan and roast the shallots in it, then add the tomatoes and fry briefly. Then add tomato paste and fry briefly! Then deglaze with white wine / broth, add chopped bay leaf and rosemary. Simmer for 10 minutes! Season with salt and pepper!
Add vinegar and sugar to taste! Wash the basil, cut finely.
Serve gnocchis with tomato sauce, Parmesan and basil strips! 🙂
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.