Gnocchi piemontese

Starter

8 servings

Very Easy

1 hour

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They are pretty easy to make, one just needs a little patience and good products. The potatoes of course are paramount as if the potatoes are not good, then the Gnocchi won't turn out right. I always use potatoes that cook "floury" so they are usually grown towards the end of the season and are rather big. So the starch in them is perfect. If they are too young then the starch turns out like glue after mashing the potatoes

Ingredients

• 1500 g Potatoes
• 550 g Flour
• 4 ea Eggs Salt and pepper
• 500 g Tomatoes
• 100 g Onions
• 25 g Garlic
• Basil
• Salt, Pepper

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Preparation

• Boil the potatoes a day ahead in the skin
  
  Peel the potatoes and make sure you have 1 kg left
• Press the potatoes through a sieve
  
  Rub the potatoes together with the flour
• Season and add the eggs at the end
  
  Mix quickly together to have a dry dough
  
  Form the Gnocchi and blanch them in salt water. As soon as they swim on top, take them out and put in ice water
• Blanch the tomatoes and put in ice water, peel the skin then chop in cubes
  
  Saute the chopped onion in a little olive oil without color till glossy, then add the garlic, fry some more
• Add the tomatoes, season and add the basil
  
  Simmer for 25 minutes, season to taste
• Toss the Gnocchi in the tomato and basil sauce, then serve immediately
  
  Generously add Parmesan on top

Questions

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