Gnocchi with tomato sauce and parmesan
Ingredients for 2 to 3 servings:
For the gnocchi:
600 g of potatoes
150 g flour
30 g butter
2 egg yolks
Salt and pepper
For the sauce:
1 clove of garlic
1 teaspoon of sugar
Salt and pepper
Parsley and oregano, fresh or dried
50 g of parmesan
Peel the potatoes and cut them into cubes. Place them in a pot of boiling salted water. When they soften, drain the water and transfer the potatoes to a bowl. Then mash them into a puree and stir in the butter, egg yolks and flour. Season with salt and pepper.
Work the batter until you have a smooth and slightly sticky dough. Cut it into 4 and roll each quarter into a sausage of 3 cm in diameter. Then, cut slices 1 cm thick. Shape each into a small ball (as big as a cherry). Wrap all pieces in flour so that they do not stick together. Press each small ball with the back of a fork, while rolling it forward to make it look like a caterpillar.
Meanwhile, prepare the tomato sauce. Cook the chopped garlic in a drizzle of olive oil for 1 to 2 minutes. Then add the grated tomatoes. Simmer over low heat for about 1 hour, until the sauce thickens and the tomatoes change in color. Halfway through cooking, season with salt, pepper, a teaspoon of oregano (dry) and a teaspoon of sugar. Just before removing from the heat, add the finely chopped fresh parsley. Leave aside.
Bring a pot of salted water to a boil. Pop in the gnocchi in batches and cook them until they come to the surface. Remove them with a skimmer and place them in a large deep plate or bowl.
In the same saucepan, remove the water and melt a piece of butter. Briefly brown all the gnocchi.
Serve the dish hot, topped with tomato sauce and generously sprinkled with parmesan.